• 2 x 400g cans chickpeas, drained and rinsed
  • 6 skin-on hake or cod fillets (about 150g each)
  • 100g nduja
  • 600g mussels, de-bearded and cleaned
  • 150ml white wine
  • large pack parsley, leaves finely chopped
  • finely grated zest 1 lemon, plus wedges to serve
  • extra virgin olive oil


  • STEP 1

    Heat oven to 200C/180C fan/ gas 6. Tip the chickpeas into a large roasting tin and nestle the fish, skin-side down, among them. Dot over the nduja, and season with sea salt and black pepper. Scatter over the mussels and pour over the wine.

  • STEP 2

    Cover the tin tightly with foil and put in the oven for 15-20 mins until the fish is cooked and the mussels have opened – discard any that stay shut. Gently lift the fish onto serving plates. Scatter the mussels and chickpeas with the parsley and lemon zest. Drizzle with olive oil, give it all a good stir and serve with the fish and lemon wedges for squeezing over.

Recipe from Good Food magazine, July 2016

Goes well with


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