Bruschetta Fish Cutlet with Cauli Mash

Cooking Time 25 minutes (preparation time 20 minutes)
Serves 4

Ingredients
3 vine-ripened tomatoes, cut into 1cm dice
½ small red onion, finely chopped
½ cup finely shredded fresh basil leaves
1 tablespoon olive oil
2 teaspoons balsamic vinegar
4 x 200g white fish cutlets
2 tablespoons pine nuts, toasted
2 slices wholegrain bread, halved, to serve

Cauli mash
1 large cauliflower (1kg), leaves and base trimmed, chopped
1 tablespoon olive oil
2 cloves garlic, crushed
2 tablespoons light spreadable cream cheese
2 tablespoons freshly grated parmesan

Method

Combine tomatoes, onion, basil, oil and vinegar in a medium bowl. Season with pepper. Toss to combine. Cover and set aside.
To make Cauli mash, place cauliflower in a large saucepan. Add enough water to almost cover. Place lid over saucepan Cover with lid and bring to the boil. Gently boil for 20 minutes, or until tender. Drain in a colander.
Heat oil in same large saucepan over a medium heat. Add garlic and cauliflower. Cook, stirring for 2 minutes. Stir in cream cheese and parmesan. Remove from heat. Blend with a stick blender until smooth.
Meanwhile, cook fish cutlets in a preheated, lightly oiled, large non-stick frying pan, or on a barbecue flat plate, over a medium-high heat for about 3 minutes on each side, or until fish is lightly golden and flakes easily when tested with a fork.
Divide Cauli mash and fish between 4 dinner plates. Top with tomato mixture. Sprinkle with pine nuts. Serve with wholegrain bread.

Tips:
We used blue eye cod cutlets but any variety of white fish can be substituted. If preferred, use fish fillets in place of cutlets. For a more textured cauliflower mash, use a hand held potato masher instead of a stick blender.