Trout with Creamy Potato Salad

1. Start by boiling the potatoes in water for 15 minutes or until just tender. Drain and rinse under cold water to cool and set aside.

2. Pre-heat the grill to a medium heat.

3. Now in a large bowl, mix together the low fat yoghurt and mayonnaise, capers, gherkins, cucumber and half of the sliced spring onions.

4. Gently add the boiled potatoes and stir in the mixture without bashing them up too much.

5. Season the trout with freshly ground black pepper and the dried oregano then grill on a baking sheet, skin-side down, for 3-4 mins depending on thickness, until just cooked.

6. Scatter with lemon zest and serve with the potato salad, scattered with remaining spring onions. Cut the remaining lemon half into wedges to serve.