Nduja Baked Hake With Chickpeas Mussels Gremolata Recipes
NDUJA-BAKED HAKE WITH CHICKPEAS, MUSSELS & GREMOLATA
Nduja is a spicy, spreadable pork sausage from Italy. It works really well here with either hake or cod, creating a colourful and flavoursome dish that's great for entertaining
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 409 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 42 grams protein, Sodium 1.2 milligram of sodium
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