Nduja-baked hake with chickpeas, mussels & gremolata

Ingredients

• 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

Description

• 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.