Nduja-baked hake with chickpeas, mussels & gremolata - Good Food Middle East
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
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Ingredients
- 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
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