Baked Fish in a Bag with Tomatoes, Butter Beans & Chorizo - Rest Less

Ingredients

• 400g/14oz/13⁄4 cups tinned chopped tomatoes
• 240g/81⁄2oz tinned butter beans, drained
• 90g/31⁄4oz/2∕3 cup pitted black olives
• 1 bottled or tinned roasted red pepper, sliced
• 10–12 thin slices of chorizo (about 40g/11⁄2oz), halved
• 2 large handfuls of baby or young spinach leaves
• 2 fish fillets, such as cod, pollack, haddock or salmon
• Extra virgin olive oil, for drizzling
• Sea salt and freshly ground black pepper