Easy smoky baked fish stew with tomatoes and beans

Ingredients

• 400-500g white fish – gurnard, cod, terakihi or snapper
• 1 teaspoon sea salt
• 2 tablespoons olive oil
• 1 red capsicum, deseeded and thinly sliced
• 400 grams tinned or fresh crushed tomatoes
• 1 can cannellini beans, drained
• 6-8 smoked mussels
• 1 lemon, quartered
• 1/2 cup olives
• splash of olive oil
• 1 bay leaf
• 1 teaspoon smoked paprika
• pinch of chilli powder
• 1/2 teaspoon sea salt and a decent grind of black pepper
• crusty bread, to serve