Paprika-Baked Hake with Chorizo & White Beans - Ainsley Harriott

Ingredients

• 3 tbsp good-quality extra-virgin olive oil
• 2 tsp sweet/hot smoked paprika
• juice of 1⁄2 lemon
• 4 x 150g sustainable hake, haddock or cod fillets, skinned and boned
• 2 shallots, finely chopped
• 175g cooking chorizo, skinned and diced
• 1 red pepper, de-seeded and diced
• 2 large garlic cloves, finely chopped
• 50ml sherry or white wine
• 4 large ripe vine or plum tomatoes, roughly chopped
• 2 x 400g tins white beans (cannellini or butter), drained and rinsed
• 2 tbsp chopped fresh flat-leaf parsley, plus extra to serve
• sea salt & freshly ground black pepper