One Pot Pollock with Chorizo, Butterbeans and Goats Cheese

4 x 140g pollock fillets, bones removed
25g/1oz plain flour for dusting
1tbsp vegetable oil, for frying
1 x 400g can butterbeans, rinsed and drained
Half Spanish cooking chorizo, cut into strips
200ml chicken stock
500g baby spinach
100g goats cheese
2tsp 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 head 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 teh butterbeans, chorizo, spinach and goats' cheese mixture around.

Serve with warm crusty bread.


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Original recipe by Robert Taylor, Swinton Park