One-pot pollock with chorizo, butterbeans and goats' cheese
This really quick fish dish is perfect for busy evenings.
Ingredients
- pollock: 4 x 140g/5oz pollock fillets, bones removed
- plain flour: 25g/1oz plain flour, for dusting
- vegetable oil: 1 tbsp vegetable oil, for frying
- 1 x 400g/14oz can butterbeans, rinsed and drained
- chorizo: ½ Spanish cooking chorizo, cut into strips
- chicken stock: 200ml/7fl oz chicken stock
- spinach: 500g/1lb 2oz baby spinach
- goats' cheese: 100²µ/3½´Ç³ú goats' cheese
- butter: 2 tsp unsalted butter
- baguette: crusty bread, such as bloomer or French baguette, to serve
Method
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.
