1、Pan-fried mozzarella parcels

James Martin's tasty mozzarella parcels are full of colour and flavour and they're ready in only 15 minutes

Pan-fried mozzarella parcels recipe

Ingredients

Method

Heat the oil in a non-stick pan until very hot. Season the mozzarella and fry for a few minutes on each side until the speck or prosciutto is brown and crisp and the mozzarella is starting to ooze. Tip from James: the tip is to cook the mozzarella quickly so it doesn't toughen.
  • While the mozzarella is cooking, arrange small piles of lettuce on four plates. Peel, stone and slice the avocados, adding a few slices to each plate. Remove the mozzarella parcels from the pan and put 3 on each plate.
  • Pour the balsamic vinegar into the pan and stir to combine with the cooking juices. Drizzle the warm dressing over the leaves and parcels. Serve with plum chutney and slices of ciabatta or focaccia.

  • https://www.truecookbook.com/recipe/pan-fried-mozzarella-parcels-4690/

    2、Pan-fried white fish with polenta & orange crust

    If you fancy the crunch of a crust but not the calories, try this healthy recipe, which can be prepared ahead
    Pan-fried white fish with polenta & orange crust recipe

    Ingredients

    Method

    1. Mix the flour, polenta, orange zest and thyme leaves together with some seasoning. Dip the fillets in the beaten egg then roll in the polenta mix to coat. The fish can now be chilled for a few hours before you're ready to cook.
    2. Heat the butter and olive oil in a large frying pan until foaming, add the fillets and lower the heat. Cook for 3 mins on each side. Meanwhile, wilt the spinach in a large pan, drain off the excess water, season and divide between 4 plates. Serve with the fish fillet on top.

    3、Pan-fried cod with champ

    Champ, a traditional Irish accompaniment of potato and spring onion, adds real warmth to this simple cod dish
    Pan-fried cod with champ recipe

    Ingredients

    • 500g large potato, peeled and quartered
    • 4 spring onions
    • 2x 175g pieces of cod, skin on
    • 2 tbsp olive oil
    • 142ml carton double cream
    • 200ml milk
    • knob butter

    Method

    1. Cook the potatoes in a pan of boiling water until tender, about 10-15 mins. Meanwhile, chop the spring onions, separating the green part from the white.
    2. Lay the cod on a piece of kitchen paper to remove any excess moisture. Heat a frying pan to a high heat, add the oil, then the fish, skin side down. Don't move the pan or even shake it as this will tear the skin. Cook for 4-5 mins until the edges start to colour. Turn the fish over and cook for a further 3-4 mins.
    3. Bring the cream and milk to the boil in a pan with the butter, then add the chopped white part of the onions, simmer for a few minutes, then season, if you want to. Mash the potatoes and mix in the hot cream and milk and half the chopped green part of the spring onions. Sprinkle the rest over the mash. Serve with the fish, pouring over any pan juices.

    4、Pan-fried salmon with watercress, polenta croutons & capers

    Heart-healthy salmon is ideal for a dinner party. Use pre-cooked polenta to make this main course recipe even easier
    Pan-fried salmon with watercress, polenta croutons & capers recipe

    Ingredients

    Method

    1. Cut the polenta into approximately 1.5cm cubes, toss in flour and fry in a little oil until slightly coloured. Keep warm.
    2. Heat oven to 190C/170C fan/gas 5. Heat the remaining oil in a non-stick pan and fry the salmon portions for 1 min on each side until lightly golden, then transfer to a non-stick baking tray and cook in the oven for 8-10 mins. Test the fish to see if it is cooked by pushing a cocktail stick into the top of it. If the fish offers resistance, then it is not fully cooked and will need further cooking. When cooked, remove from the oven and set to one side.
    3. Dress the watercress with a little olive oil and a few drops of lemon juice. Scatter the polenta croutons and capers over each salmon fillet and serve with the watercress.

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