3 cups fresh or frozen green peas
1 large onion, chopped
1 3/4 cups Jalna Greek Style Natural Yoghourt
4 ocean trout or salmon fillets, about 165g each
1 tablespoon olive oil
2 tablespoons chopped fresh parsley and chives
1 tablespoon chopped fresh mint
Cracked black pepper

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