Bruschetta fish cutlets with cauli mash

1. Combine tomatoes, onion, basil, oil and vinegar in a medium bowl. Season with pepper. Toss to combine. Cover and set aside. 
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. 
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.  
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. 
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.