Serves 4

 

Ingredients

3 cups fresh or frozen green peas

1 large onion, chopped

3⁄4 cup of low fat yoghurt

4 ocean trout or salmon fillets – about 165 g each

1 tablespoon olive oil

2 tablespoons chopped fresh parsley and chives

1 tablespoon chopped fresh mint cracked black pepper

 

Method

• Microwave or gently boil peas and onions until tender.
• Mash and stir through 3⁄4 cup yoghurt. Keep warm while cooking fish.
• Brush fish lightly with oil and chargrill or pan fry over moderately high heat until nearly cooked through.
• Serve fish on pea mash with a dollop of yoghurt on top, sprinkled with herbs and pepper.

 

Recipe courtesy of Brigid Treloar