One-Pot Pollock with Chorizo, Butterbeans & Goats' Cheese - Fishbox

One-Pot Pollock with Chorizo, Butterbeans & Goats' Cheese - Fishbox
Fishboxer Isla Kirk from Tain

The whole family thoroughly enjoyed it including my 7yr old son!


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.