Nduja-baked hake with chickpeas, mussels & gremolata

• chickpeas↗2 x 400g cans cans

  drained and rinsed

• hake↗6 skin-on

  or cod fillets (about 150g each)

• nduja↗100g g
• mussels↗600g g

  de-bearded and cleaned

• white wine↗150ml ml
• parsley↗large pack large pack

  leaves finely chopped

• lemon↗finely grated zest 1

  finely grated zest 1

• extra virgin olive oil↗

Step-by-step instructions

1. 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. 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.