SPICED TROUT WITH CUCUMBER AND YOGURT 2 150g ocean trout fillets 2 teaspoons olive oil Freshly ground black pepper 1 teaspoon ground cumin 1/2 teaspoon ground paprika 1/4 teaspoon ground chili 1 small Lebanese cucumber 50g baby spinach leaves 300g chat potatoes, steamed 2 tablespoons low-fat plain yogurt 2 tablespoons chopped fresh mint

Brush trout with oil, dust with combined pepper, cumin, paprika and chili. Heat a nonstick frying pan, cook trout over medium-high heat for 1 minute on each side or until just cooked. Finely shred (or coarsely grate) cucumber, drain on absorbent paper. Serve trout on a bed of baby spinach, top with cucumber, thickly sliced potatoes, yogurt and mint.

Serves 2.

NOTE: When buying trout fillets, look for firm, moist flesh that is bright, lustrous and pink. To store, wrap fillets individually in plastic wrap or place them in airtight container. Refrigerate for 2-3 days or freeze for up to 6 months.

Per serving: 12.9g fat, 353 calories.

[Simply Lite Food, A Collection Of SimplyLite's Best Recipes]