Ingredients

• 4 x 140g/5oz pollock fillets
• bones removed
• 25g/1oz plain flour
• for dusting
• 1 tbsp vegetable oil
• for frying
• 1 x 400g/14oz can butterbeans
• rinsed and drained
• ½ Spanish cooking chorizo
• cut into strips
• 200ml/7fl oz chicken stock
• 500g/1lb 2oz baby spinach
• 100g/3½oz goats' cheese
• 2 tsp unsalted butter
• crusty bread
• such as bloomer or French baguette
• to serve

Directions

• Dredge the fish fillets in the flour
• shaking off any excess.
• Heat a non-stick frying pan until hot
• add the vegetable oil and fry the fish fillets for 3-4 minutes
• or until golden-brown. Carefully flip the fish over and fry for a further 1-2 minutes
• or until golden-brown all over and just cooked through (the fish should be opaque all the way through).
• Add the butterbeans and chorizo to the pan
• add the stock and cook for 1-2 minutes to heat through.
• Add the spinach
• goats' cheese and butter to the pan and cook until the cheese is melted.
• To serve
• place a fish fillet each into four shallow serving bowls and spoon the butterbeans
• chorizo
• spinach and goats' cheese mixture around. Serve with some crusty bread.