Paprika-Baked Hake with Chorizo & White Beans

Chorizo, red pepper, tomatoes and beans is a popular combination in Andalucía, and this is a quick and easy fish dish with the vibrant flavours of the region. A white fish, such as hake or cod, is great for taking on the flavours of the smoky, spicy chorizo sausage. Serve with spinach or tenderstem broccoli.

Found in this book

Ainsley's Mediterranean Cookbook


Preheat the oven to 200°C/180°C fan/gas 6.

In a small bowl, mix together 1 tablespoon of the olive oil with 1 teaspoon of the paprika and the lemon juice to make a marinade. Put the hake onto a non-stick baking tray and brush with the marinade, then season with salt and pepper (reserve any leftover marinade). Roast in the oven for 10–12 minutes, depending on the thickness of your fillets, or until the fish is cooked (the flesh will be opaque and will flake easily).

Meanwhile, heat 1 tablespoon of the oil in a large frying
pan over a medium heat, add the shallots and cook for
2–3 minutes until softened but not coloured. Add the chorizo and cook for 2 minutes, then add the red pepper, garlic, any remaining marinade and the remaining 1 teaspoon of paprika. Stir everything together and cook for 3–4 minutes. Add the sherry and cook for 1 minute to burn off the alcohol, then stir in the tomatoes and beans, season and simmer for 6–8 minutes. Stir in the remaining 1 tablespoon of oil and the parsley.

Share the beans among warmed serving bowls and serve with the roasted hake on top, garnished with extra parsley.



  • 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