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Heat the olive oil to a heavy-based pan. Fry the red onion, tomato puree and paprika for about 5 mins until the onion is softened. Add the white wine and bring to the boil.
Pour the onion mix into an ovenproof dish. Add the layer of butter beans.
Top the butter beans with the hake fillets. Scatter the peas around the fish and top with the cherry tomatoes.
Cover the dish with foil and roast in the oven at 180C for 15 mins. Then remove the foil and cook for a further 5 mins.