One-Pot Pollock with Chorizo, Butterbeans and Goats' Cheese

Pan-fried pollock fillets served with a rich mixture of chorizo, butterbeans, baby spinach, and melted goats' cheese in stock.

Seafood High Protein Chorizo One-Pot Pollock

Estimated Nutrition

Calories

546.1

kcal / serving

2184.4 kcal total

Carbs

33.1g

per serving

132.5 g total

Fat

25.7g

per serving

102.8 g total

Protein

45.6g

per serving

182.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

Goats Cheese

Unsalted Butter

GrainsCereals

Plain Flour

for dusting

loaf

Crusty Bread

such as bloomer or French baguette, to serve

LegumesPulses

400

Butterbeans

canned, rinsed and drained

Liquids

200

Chicken Stock

Meat

0.5

piece

Spanish Cooking Chorizo

cut into strips

OilsFats

Vegetable Oil

for frying

Seafood

560

Pollock

fillets, bones removed

Vegetables

500

Baby Spinach

Method

Heat vegetable oil in a pan and fry fish for 4 minutes until golden.

Flip the fish and fry for 2 minutes more until cooked through.

Add butterbeans, chorizo, and stock to the pan to heat for 2 minutes.

Dredge the fish fillets in flour and shake off any excess.

Add spinach, cheese, and butter, cooking until the cheese melts.

Serve fish in bowls with the bean mixture and crusty bread.