Today’s recipe: Nduja-baked hake with chickpeas, mussels and gremolata

NDUJA is an Italian spicy, spreadable pork sausage, it can be bought at Waitrose or online at souschef.co.uk or ocado.com. SERVES 6

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

Method

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 to 20 minutes until the fish is cooked and the mussels have opened — discard any that stay shut. Gently lift the fish onto serving plates. Mix 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.