Remove the skin from chorizo sausage and cut into thin slices. Fry in a little olive oil for a few minutes, until the orange oils
start to release, then add a chopped shallot, a chopped red pepper and a chopped clove or two of garlic, and fry these for another
couple of minutes. Tip in a small glass of white wine together with a drained can of borlotti beans and simmer for a few more minutes,
before adding baby spinach leaves. Stir until wilted, then keep over a low heat while you cook the fish. Dust skinless fillets
of pollock lightly with seasoned flour and fry in another pan in hot olive oil until golden brown on both sides, turning carefully
so as not to break the fish. Spoon the beans into warm bowls and top with the fish, garnished with parsley and a wedge of lime.