Bruschetta fish cutlets with cauli mash
4 serves
20 m
25 m
Ingredients
- 3 vine-ripened tomatoes, cut into 1 cm dice
- ½ small red onion, finely chopped
- ½ cup finely shredded fresh basil leaves
- 1 tablespoon olive oil
- 2 teaspoons balsamic vinegar
- 4 x 200 g white fish cutlets
- 2 tablespoons pine nuts, toasted
- 2 slices wholegrain bread, halved, to serve
Cauli mash
- 1 large cauliflower (1 kg), 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
Step 1
Combine tomatoes, onion, basil, oil and vinegar in a medium bowl. Season with pepper. Toss to combine. Cover and set aside.
Step 2
To make Cauli mash, place cauliflower in a large saucepan. Add enough water to almost cover. Place lid over saucepan and bring to the boil. Gently boil for 20 minutes, or until tender. Drain in a colander.
Step 3
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.
Step 4
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.
Step 5
Divide cauli mash and fish between 4 dinner plates. Top with tomato mixture. Sprinkle with pine nuts. Serve with wholegrain bread
Tip
- 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.
