This recipe comes from Michael van Straten's The Omega 3 Cookbook (Kyle Cathie Ltd, £12.99 paperback).

The book shows the many flavoursome ways we can enjoy the benefits of eating omega 3 and omega 6 (essential fatty acids), which are so necessary to our diet if we want to remain healthy.

Omega 3 fatty acids, which are found in oily fish such as mackerel and sardines, are now considered to be the best of all 'superfoods' as they help improve overall health, reduce the risk of heart attacks and diabetes, maintain good vision and improve inflammatory conditions such as arthritis and eczema.

This excellent book would certainly make an ideal Easter gift for those wishing to maintain a healthy lifestyle. As it gives information on the seeds and green leafy vegetables that contain the omega 3 fatty acids, vegetarians will find it useful too.

The mushy peas in the recipe are not the normal green variety by the way. They are chick peas which the author has used because they are low in fat and rich in vitamin B, fibre and minerals, especially calcium.

YOU WILL NEED: 4 tbspns olive oil One small onion, finely chopped One small garlic clove, finely chopped One tspn paprika 1 tspn chilli powder 225g tinned chopped tomatoes 400g tinned chickpeas 4 pink salmon trout fillets 2 lemons, sliced 4 small coriander stalks.

METHOD: Heat half the oil in a saucepan and sweat the onion and garlic for about five minutes.

Stir in the paprika and chilli powder and cook for two minutes.

Add tomatoes and chickpeas and simmer until tender - about ten minutes, adding more water if the mixture starts drying out.

Mash the chickpeas roughly.

Pan-fry the trout fillets in the rest of the oil for two minutes on each side.

Divide the chickpea mash between four plates and top with the fish.

Serve garnished with lemon slices and coriander.