Remove the skin from chorizo sausage and slice into thin disks. Fry gently to release some of the fragrant oils,
then add a chopped shallot and a finely chopped clove of garlic and continue to fry until softened. Add halved
cherry tomoatoes and a drained can of butter beans, together with a small glass of dry white wine (or dry vermouth)
and simmer gently while you cook the fish. Dust skinless fillets of cod loin with seasoned flour and fry in another
pan in very hot oil until golden on both sides. Just before serving, stir some baby spinach leaves into the bean mixture
to wilt, Serve in warm bowls, topped with the fish and a sprinkle of chopped parsley.