One-pot pollock with chorizo, butterbeans and goats' cheese

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 [QUERIED]
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

Method

1. Dredge the fish fillets in the flour, shaking off any excess.
2. 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).
3. Add the butterbeans and chorizo to the pan, add the stock and cook for 1-2 minutes to heat through.
4. Add the spinach, goats' cheese and butter to the pan and cook until the cheese is melted.
5. 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.