ocean trout on pea and yoghurt mash

serves 4

450 g (1 lb/3 cups) fresh or frozen green peas

1 large brown onion, chopped

435 g (15¼ oz/1¾ cups) Greek-style yoghurt

4 × 165 g (5¾ oz) skinless, boneless ocean trout or salmon fillets

1 tablespoon olive oil

1 tablespoon chopped flat-leaf (Italian) parsley

1 tablespoon snipped chives

1 tablespoon chopped mint

Cook the peas and onion in a saucepan of boiling water for 2–4 minutes, or until tender. Use a fork to mash together the peas and onion, then stir through 185 g (6½ oz/¾ cup) of the yoghurt. Set aside and keep warm until ready to serve.

Brush the fish lightly on both sides with the oil and cook on a preheated chargrill plate or frying pan over medium–high heat for 3 minutes on each side, or until almost cooked through.

Serve the fish with the pea and yoghurt mash on the side and a dollop of the remaining yoghurt on top. Sprinkle with the combined herbs and season with freshly ground black pepper.

This is a healthy meal option that’s quick to make but makes an impact at a dinner party as well.