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Showing 25 - 48 of 853 recipes

Pan-fried cod on a bed of pea purée with smoked bacon and shallot cream sauce

by Michael Caines
Main course

Pan-fried cod with roast potatoes, spinach and crispy eggs

by Andi Oliver
Main course

Pan-fried cod with yuzu butter sauce

by Adam Smith
Main course

Pan-fried crispy soft noodles

by Xiengni Zhou and Jolene Yu
Main course

Pan-fried duck breast with braised salsify and endive

by Matt Tebbutt
Main course

Pan-fried fillets of sea bass with tomato and lime salsa and cou-cou

by Levi Roots
Main course

Pan-fried fish with green salad and sweet and sour dressing

by Bill Granger
Main course

Pan-fried gnocchi with broccoli pesto and grilled veg

by Michel Roux Jr.
Main course

Pan-fried gnocchi, crispy sausage and broccoli

by Georgina Hayden
Main course

Pan-fried gurnard with beans, ham and red pepper relish

by Nathan Outlaw
Main course

Pan-fried hake on the bone with Arbequina olive oil mash, surf clams, chorizo and flat parsley

by Ben Tish
Light meals & snacks

Pan-fried hake with caper and lemon butter sauce

by Elly Curshen
Main course

Pan-fried hake with heirloom tomato and redcurrant salad

by Gregory Marchand
Main course

Pan-fried hake with stewed artichokes and clams

by Omar Allibhoy
Main course

Pan-fried halibut with wild garlic minestrone

by Matt Tebbutt
Main course

Pan-fried halloumi cheese with beetroot

by Simon Rimmer
Starters & nibbles

Pan-fried lamb steak with Provençal-style stuffed tomatoes

by Brian Turner
Main course

Pan-fried lemon chicken

by John Gregory-Smith
Main course

Pan-fried mackerel with spring vegetable nage

by Nathan Outlaw
Main course

Pan-fried mackerel, chorizo-braised leeks and shallot crisps

by Marcus Wareing
recipe

Pan-fried monkfish with potato rosti, buttered leeks and fennel

by Suzie Lee
Main course

Pan-fried pear salad with pancetta, gorgonzola and a warm dressing

by Lorraine Pascale
Light meals & snacks

Pan-fried polenta with crushed peas and langoustines

by Anna Haugh
Main course

Pan-fried pork fillet with prune and Armagnac sauce and sautéed potatoes

by James Martin
Main course
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