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Bruschetta fish cutlets with cauli mash
heartfoundation.org.au|Helpline 13 11 12

Bruschetta fish cutlets with cauli mash

25 minutes (20 minutes)
Serves 4

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. 

  • 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 
  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 

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