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Weekdays 9am

Ainsley Harriott's hake with chorizo and white beans

Ahead of Ainsley Harriott's new series Ainsley's Mediterranean Cookbook, and with supplies being limited in supermarkets, Ainsley shows us how to cook a store cupboard friendly dish that is packed full of flavour.

Serves: 4

Ingredients 3 tbsp of extra virgin olive oil2 tsp sweet/hot paprikajuice of 1/2 lemon 4 x 150g of sustainable hake, haddock or cod fillets, skinned and boned2 shallots, finely chopped 175g cooking chorizo, skinned and diced1 red pepper, de-seeded and diced2 large garlic cloves, finely chopped 50ml sherry or white wine4 large ripe vine or plum tomatoes, roughly chopped 2 x 400g tinned white beans (cannellini or butter), drained and rinsed 2 tbsp chopped fresh flat-leaf parsley (extra to serve with sea salt and freshly ground black pepper)

Method:- Preheat the oven to 200 celcius/180 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 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 tablespoon of oil and the parsley.

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

Recipe from Ainsley's Mediterranean Cookbook.

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Weekdays 9am