Spanish Baked Fish with Chorizo - Justine Pattison

Ingredients

• 1 orange or yellow pepper, (deseeded and cut into roughly 3cm chunks)
• 1 medium red onion, (peeled and cut into thin wedges)
• 1 medium courgette, (trimmed and cut into roughly 1.5cm slices)
• oil, (for spraying or brushing)
• 1 small lemon
• 50 g soft cooking chorizo, (cut into 5mm slices)
• 2 x 150 g skinless thick white fish fillets, (such as cod, haddock or pollack)
• 200 g cherry tomatoes (on the vine if possible)
• good pinch smoked paprika
• 1 tbsp extra virgin olive oil
• 400 g can butter beans, (drained and rinsed)
• flaked sea salt
• ground black pepper