Dust skinless fillets of Pollock (or any other white fish) with seasoned flour and fry in hot oil until
golden brown on both sides. Remove and keep warm. Add chopped chorizo to the pan and cook for
a minute or two, until the spicy oils start to run, then add a drained can of butter beans together
with a splash of white wine (or dry vermouth). Bring to a simmer, then stir in some baby spinach leaves
until just wilting. Add chopped goat’s cheese, heating to melt slightly. Serve in warm bowls, topped
with the fish and garnished with chopped parsley.