Nduja-baked hake with chickpeas, mussels & gremolata

1 of 5-a-day chickpea gremolata italian low calorie mussels nduja summer

N/A

Source

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

Method

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.

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.