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
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.