One-pot Pollock With Chorizo, Butterbeans And Goats' Cheese
This delightful recipe combines tender pollock fillets with a medley of butterbeans, Spanish chorizo, and velvety goats' cheese. The flavors blend harmoniously as the fish is coated in a crispy pan-fried crust and served alongside a vibrant spinach mixture. A comforting dish perfect for a cozy dinner at home.
— Constant Cookbook
Ingredients
- 4 x 140g/5oz pollock
- 25g/1oz plain flour
- 1 tbsp vegetable oil
- 1 x 400g/14oz can butterbeans, rinsed and drained
- ½ Spanish cooking chorizo
- 200ml/7fl oz chicken stock
- 500g/1lb 2oz baby spinach
- 100g/3½oz goats' cheese
- 2 tsp unsalted butter
- crusty bread, such as bloomer or French baguette
Instructions
- 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.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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