Minted melon, tomato & prosciutto salad
Quality produce makes this dish, Charentais melon, heirloom tomatoes and salty prosciutto marry beautifully. Ideal as a sharing platter starter for a summer dinner party
Nduja-baked hake with chickpeas, mussels & gremolata
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 2 x 400g cans chickpeasdrained and rinsed
- 6 skin-on hakeor cod fillets (about 150g each)
- 100g nduja
- 600g musselsde-bearded and cleaned
- 150ml white wine
- large pack parsleyleaves finely chopped
- finely grated zest 1 lemonplus wedges to serve
- extra virgin olive oil
Nutrition: per serving
- kcal409low
- fat18g
- saturates4g
- carbs13g
- sugars1g
- fibre5g
- protein42g
- salt1.2g
Method
step 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.
step 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.
