Oven Baked Hake with Mussels Chick Peas and Olives. Makes: 6


2 x 400g KTC Chick Peas, drained and rinsed
6 skin-on hake or cod fillets
100g mixed olives without stones
600g mussels, de-bearded and cleaned
200ml white wine
large pack of basil leaves, finely sliced
finely grated zest of 1 lemon, plus wedges to serve
KTC Pure Himalayan Salt (grinder)
black pepper
KTC Extra Virgin Olive Oil


  1. Heat oven to 200°C/180°C fan/gas mark 6.
  2. Tip the chick peas into a large roasting tin and nestle the fish, skin side down, among them. Scatter the olives and season with sea salt and black pepper. Scatter over the mussels and pour over the wine.
  3. Cover the tin tightly with foil and put in the oven for 15-20 minutes until the fish is cooked and the mussels have opened. Discard any that stay shut. Gently lift the fish onto a serving plate. Scatter the mussels and chick peas with basil and lemon zest. Drizzle over the olive oil, give it all a good stir and serve the fish with the lemon wedges for squeezing.