Dust skinless fillets of cod in seasoned flour and fry in hot olive oil until golden on both sides, then remove and set aside.
Take the skins off some cooking chorizo, cut into pieces and add to the frying pan, cooking for a minute or two to release
some of the oil, then add a drained can of butterbeans and a splash of chicken stock, and simmer for a couple of minutes.
Stir in baby spinach leaves until just starting to wilt, then add chunks of goat's cheese. Return the fish to the pan and heat
through for another couple of minutes, basting the fish, until the cheese starts to melt and everything is piping hot.