2 x 400 g (13 oz) cans flageolet beans, rinsed and drained
150 ml (1/4 pint) vegetable stock
1 strip of orange rind
1 bay leaf
4 plaice fillets, about 150 g (5 oz) each
8 thin slices of chorizo
salt and pepper
handful of flat leaf parsley, chopped, to garnish
Heat 1 tablespoon of the oil in a saucepan. Add the onion and garlic and cook for 5 minutes until softened. Add the beans, stock, orange rind and bay leaf and leave to simmer for 10 minutes until soft and most of the liquid has boiled away. Season well.
Brush the remaining oil over the fish fillets. Cook under a preheated hot grill for 3–5 minutes on each side until the fish flakes easily. Meanwhile, place the chorizo in a dry, nonstick frying pan and cook for 1 minute on each side until brown and crisp.
Remove the bay leaf and orange rind from the beans, then spoon on to serving plates, top with the fish and chorizo and scatter with the parsley.