- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Serving: 6
Nutrition facts (per portion)
- Calories: 409
- Fat Content: 18g
- Saturated Fat Content: 4g
- Carbohydrate Content: 13g
- Sugar Content: 1g
- Fiber Content: 5g
- Protein Content: 42g
- Sodium Content: 1.2g
Nduja-baked hake with chickpeas, mussels & gremolata
Ingredients
- chickpea - 2 x 400g cans chickpeas, drained and rinsed
- hake - 6 skin-on hake or cod fillets (about 150g each)
- nduja - 100g nduja
- mussel - 600g mussels, de-bearded and cleaned
- white-wine - 150ml white wine
- parsley - large pack parsley, leaves finely chopped
- lemon - finely grated zest 1 lemon, plus wedges to serve
- extra-virgin-olive-oil - extra virgin olive oil
Instructions
- Heat oven to 200C/180C fan/ gas 6. Tip the chickpeas into a largeroasting tinand 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.
- 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.
Easy but impressive recipe for 6 people, takes only 20 mins; recipe has chickpea, hake, nduja, mussel, white wine, parsley, lemon and extra virgin olive oil.
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