Hake with chickpeas and nduja

Method

1. For the nduja chickpeas, place a medium sized heavy based pot on a moderate heat.

2. Add two tablespoons of golden rapeseed oil and warm.

3. Add the nduja and break apart with a wooden spoon, cook for 5 minutes to render out all the pork fat.

4. Remove the nduja from the pot with a slotted spoon and set aside.

5. Add the diced onion and finely sliced garlic to the pot and cook over a medium low heat until golden. This will take approximately 5 minutes. Once golden, add the white wine and cook to reduce by half.

6. Add the chickpeas to the pot, mix well and season generously with sea salt, cook to warm through. Approximately 3 minutes.

7. Reintroduce the nduja to the pot, mix well and taste to season.

8. Finish with the juice of one lemon and keep warm while cooking the hake.

9. Remove the hake from the fridge 15 minutes before you intend on cooking it. Pat dry any excess moisture and season with fine sea salt.

10. Preheat your frying pan on a medium-high heat for 2 minutes.

11. Add 2 tbsp of rapeseed oil before placing the hake in the pan, laying the fillet skin side down and away from you, to avoid oil splatters.

12. Once in the pan, do not disturb the fillet or move the pan. Allow the crust of caramelisation to develop evenly, approximately 2-3 minutes until the fish is cooked 60 per cent of the way. Using a fish slice confidently, lift the fillet from the pan and place on a tray.

13. Place the par-cooked fillet in a 200°C preheated oven for between 4-5 minutes, depending on the size of the fish. Once cooked, dress the fish with a squeeze of fresh lemon juice.