Take each haddock fillet and cut into 4 pieces at a slight angle.
Put the flour on a large plate and season well. Coat both sides of the fish in the flour and set aside.
Drain the cannellini beans and wash well under cold running water.
Heat a frying pan over a medium heat and fry the chorizo until the oil starts to run.
Add the cannelloni beans to the chorizo and fry for a further 3 minutes.
In a large frying pan, heat the vegetable oil and then add the floured pieces of haddock. Cook for a couple of minutes before turning over and cooking on the other side and cooking for 2 more minutes until golden.
Spoon the cannellini and chorizo mixture onto two warmed plates and then place the pieces of fish on top.
Serve with a mixed salad and fresh crusty bread and butter and a wedge of lemon.
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