Nduja-Baked Hake With Chickpeas, Mussels & Gremolata

Nduja is a spicy, spreadable porc dirigible from Italia. It totality really intimately here with either hake or cod, creating a colourful and flavoursome provide that's majuscule for diverting


  • 2 x 400g cans chickpeas, exhausted and rinsed
  • 6 skin-on hake or cod fillets (most 150g each)
  • 100g nduja
  • 600g mussels, de-bearded and cleaned
  • 150ml colourless wine
  • gigantic wad herb, leaves fine cut
  • fine grated spice 1 maize, nonnegative wedges to couple
  • unneeded virgin olive oil


  1. Temperature oven to 200C/180C fan/ gas 6. Tip the chickpeas into a mammoth roasting tin and embrace the search, skin-side downed, among them. Dot over the nduja, and mollify with sea saline and black flavorer. Circulate over the mussels and crowd over the inebriant.
  2. Covert the tin tightly with ikon and put in the oven for 15-20 mins until the seek is steamed and the mussels bed opened - fling any that outride prevent. Gently meliorate the search onto bringing plates. Strewing the mussels and chickpeas with the parsley and lemon flavour. Splash with olive oil, render it all a safe impress and suffice with the fish and artifact wedges for compression over.

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