Skillet hake with 'nduja & potatoes

Roasting hake with ‘nduja, a spicy spreadable sausage, creates a rich depth of flavour to this easy spring or summertime dish. We recommend serving with some extra crusty bread to mop up all the juices.

1 hour

2

Easy

• Field & Flower Hake Fillets (260g)
• Field & Flower ‘Nduja (100g)
• 500g new potatoes
• 2 x red peppers, sliced
• 1 x large red onion, quartered
• 200g cherry tomatoes
• 1 x lemon
• Handful of parsley
• Olive oil

1. Preheat your oven to 200°C/180°C fan/gas mark 6. Slice the new potatoes length ways and toss in olive oil and seasoning, then roast for 15 minutes.

2. Next, add dollops of the ‘nduja (saving half for later on), the red peppers, red onion and whole cherry tomatoes, and then roast for a further 15-20 minutes. At this stage, the potatoes should be nice and crispy and the fat from the ‘nduja should have melted into the tray.

3. Turn the oven down to 180°C/160°C fan/gas mark 4. Spread the remaining ‘nduja over the raw hake fillets and cover with thin slices of lemon. Place the fillets on top of the potatoes and roast for a further 8 minutes, or until the hake is cooked through. Garnish with fresh parsley to serve.