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Data Protection and 10% off - May 2018

Posted by Susie Taylor on

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DATA PROTECTION AND 10% OFF - MAY 2018

I know it's rather a dull subject (that's why I have tried to brighten things with this pic of gorgeous summery cow parsley) but with the new data protection regulations (GDPR) just around the corner, we want to check that you are still happy to recieve emails from us.  We’d love to keep you updated with news from Fino HQ, plus offers and recipes so please, if you are happy to keep hearing from us, can you confirm by clicking the link below.  

YES, KEEP ME UPDATED

If you change your mind in the future you can unsubscribe at any time. Either way don't forget us - we are always here for your olive oil and balsamic needs and love to hear from you.

As a thank you for reading this far I am offering 10%  off any orders placed before 10pm on Sunday night. Just add GDPR

as the discount code.

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Having rather over stocked with delicious tomatoes from the farmer's market, I decided to experiment with this recipe - it was rather good so I thought I would share it with you - as always it is very simple and really quick.

Pan Fried Hake with Oven Roasted Cherry Tomatoes, Edamame Beans and Fresh Tomato Salsa - for 2

2 skinless hake fillets (or any other white fish), 700g ripe cherry tomatoes (mixed colours adds interest), olive oil, garlic, rock salt, 200g edamame beans

To make the salsa put 400g of tomatoes and a couple of pinches of rock salt in a food processor and blitz - that's it! 

Halve the remainder of the cherry tomatoes and place on a baking tray, add a couple of cloves of chopped garlic, drizzle with olive oil and season with rock salt - roast in the oven at 180 for about 20 mins. While the tomatoes are in the oven, cook the edamame beans in boiling water - I tend to slightly undercook them so they still have some crunch. Once cooked, add the edamame beans to the garlicky oven baked tomatoes and keep warm.

Meanwhile season the hake fillets and gently pan fry with a drizzle of olive oil - 5 mins max depending on thickness of the fish. Gently warm the salsa. 

To serve, spoon the oven baked tomatoes, edamame beans and delicious garlicky olive oil onto a plate, top with the fish, and pour the tomato salsa on the side. You might want to grab some yummy bread to mop up the juices at the end!

Hope you enjoy this one - have a great weekend.

Susie 


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