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

  • Prep:15 mins
    Cook:20 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 409
  • fat 18g
  • saturates 4g
  • carbs 13g
  • sugars 1g
  • fibre 5g
  • protein 42g
  • salt 1.2g


  • 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


  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.

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