Nduja-baked hake with chickpeas, mussels & gremolat

seafood 12 Last Update: Oct 09, 2019 Created: Oct 09, 2019
Nduja-baked hake with chickpeas, mussels & gremolat
  • Serves: 6 People
  • Prepare Time: 15 mins
  • Cooking Time: 20 mins
  • Calories: 409
  • Difficulty: Easy
Print

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 .


Read more @Nduja-baked hake with chickpeas, mussels & gremolat

Ingredients

Directions

  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.
  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.

Nduja-baked hake with chickpeas, mussels & gremolat



  • Serves: 6 People
  • Prepare Time: 15 mins
  • Cooking Time: 20 mins
  • Calories: 409
  • Difficulty: Easy

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 .


Read more @Nduja-baked hake with chickpeas, mussels & gremolat

Ingredients

Directions

  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.
  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.

You may also like

Author admin admin@mydailyhealthtips.in admin

I'm Admin and this is where I share my stuff. I am madly in love with food. You will find a balance of healthy recipes, comfort food and indulgent desserts.

Advertisement

Stay With US

Newsletter

Sign up to receive email updates on new recipes.