Nduja-Baked Hake with Chickpeas, Mussels & Gremolata

A flavorful Italian-inspired dish combining spicy nduja, tender hake fillets, hearty chickpeas, and succulent mussels, topped with a fresh gremolata for a delightful meal.

35 min total Base: 2 servings 409 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings2 servings

1Base: 2 servings16

Fixed ingredients: Chickpeas, Hake fillets, Nduja, Mussels, White wine, Fresh parsley, Lemon, Extra virgin olive oil — quantities stay the same regardless of serving count.

Chickpeas

200 g(fixed)

Hake fillets

2 pieces(fixed)

Nduja

50 g(fixed)

Mussels

200 g(fixed)

White wine

75 ml(fixed)

Fresh parsley

15 g(fixed)

Lemon

1 piece(fixed)

Extra virgin olive oil

15 ml(fixed)

Instructions

Preheat the oven to 200°C (180°C fan) or 400°F (350°F fan).

In a large roasting tin, spread the drained and rinsed chickpeas evenly.

Place the hake fillets skin-side down among the chickpeas.

Dot the nduja over the fish fillets and season with sea salt and freshly ground black pepper.

Scatter the cleaned mussels over the chickpeas and fish.

Pour the white wine over the ingredients in the roasting tin.

Cover the tin tightly with foil and bake in the preheated oven for 15-20 minutes, or until the fish is cooked through and the mussels have opened. Discard any mussels that remain closed.

Carefully remove the tin from the oven. Using a slotted spoon, transfer the fish fillets to serving plates.

Scatter the mussels and chickpeas with the finely chopped parsley and lemon zest.

Drizzle with extra virgin olive oil and serve immediately, with lemon wedges on the side for squeezing over the dish.

💡 Chef's Tip

For best results, ensure the mussels are fresh and properly cleaned before cooking. Adjust the amount of nduja based on your preferred level of spiciness. Serve with crusty bread to soak up the flavorful juices.

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