Put the chorizo in a hot non-stick pan and cook over a medium heat untul it releases its red oils. Add the onion, garlic and oregano leaves and cook for 5-7 minutes until the onion has softened, adding a splash of water as necessary. Add the beans and potatoes with 250ml water. Cover with a circle of wet greaseproof paper and a lid and cook over a very low heat for 30-40 minutes. Do not allow to dry out, top up with water as needed.
Meanwhile, preheat the oven to 220c/425f/gas mark 7. Combine the spices with the honey and sufficient lemon juice to make a thin paste. Use to coat the flesh side of the cod.
Spray a non-stick ovenproof frying pan with olive oil. Over a high heat cook the cod, skin side down, for 5 minutes, then place in the oven for 10 minutes until golden and lightly caramelised. Divide the bean mixture between four warm plates and top with the cod.