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Nduja Hake Bake


Nduja Hake Bake for two. Yummy

Ingredients for two:

  • 1 can of chickpeas
  • 2x 180-200g hake fillets
  • 100g jar of Nduja paste
  • 200g mussels
  • 150ml white wine
  • 150ml stock (chicken, veg, or fish)
  • Handful of parsley, picked and roughly chopped
  • Handful of cherry tomatoes, chopped in half
  • 1 shallot, roughly diced
  • 1 lemon
  • 2 or more cloves of garlic, grated
  • Olive oil
  • Pepper and salt to season


  • Preparation: Prepare all the ingredients as listed above and preheat your oven to 180°C.
  • Sweat the Vegetables: Heat an oven-proof dish and sauté the shallot and tomatoes until they soften. Then add the grated garlic and Nduja paste.
  • Add Chickpeas, Wine, and Stock: Once the tomatoes have started to break down, add the chickpeas, white wine, and stock.
  • Bring to a Boil and Add Seafood: When the wine and stock come to a boil, add the mussels and hake fillets.
  • Cook in the Oven: Transfer the dish to the preheated oven and cook for 15-20 minutes. The fish should reach an internal temperature of 45°C, and the mussels should open.
  • Serve: Take the dish out of the oven and squeeze lemon juice over it. Garnish with the chopped parsley.

A few notes:

  • Make sure to monitor the cooking time closely, as overcooking seafood can result in a dry texture.
  • Adjust salt and pepper according to your taste preference.
  • The Nduja paste will add a spicy and flavourful kick to the dish.
  • The lemon juice adds a refreshing acidity that complements the seafood.

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