1 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
400g potatoes, peeled and cut into 2cm cubes
2 tsp sweet smoked paprika
400g can chopped tomatoes
200ml vegetable stock
4 x 120g hake fillets, defrosted if frozen
400g can butter beans, drained and rinsed
2 tbsp chopped flat leaf parsley
1. Preheat the oven to 180°C, gas mark 4. Heat the oil in a large, lidded pan over a medium heat and add the onion and garlic. Cook for 5 minutes until softened, then add the potatoes and paprika and cook for 2 minutes. Stir in the tomatoes and stock, bring to the boil, then cover and simmer for 15 minutes.
2. Cut 1 lemon into thin slices and arrange in a single layer in a roasting tin. Place the hake fillets on top of the lemon slices, season and cover the tin tightly with foil. Cook in the oven for 20 minutes.
3. Add the butter beans to the pan with the potatoes and tomatoes, then cook for another 5 minutes. Season, then stir in the juice of ½ lemon and the parsley. Serve with the fish and the remaining ½ lemon, cut into wedges.