15-30 min4 servingsAmerican

Cod Fillets with Tomatoes andZucchini

By Bruce Weinstein and Mark Scarbrough

4 servings

15-30 min

Easy

Recipe Details

Course: Dinner, Main Dishes

Difficulty: Easy

Prep Time: 3 min

Cook Time: 17 min

Total Time: 15-30 min

Cooking Technique: Max Pressure Cook, Pressure Cook

Cuisine: American

Diet: Gluten Free

Yield: 4 servings

Ingredients

28 ounces diced tomatoes packed in juice
10 ounces frozen sliced zucchini;
1/2 cup frozen chopped onion
4 ounce diced pimientos
1 tbsp dried Provençal or Mediterranean seasoning blend
4 frozen skinless cod fillets

The flavors here are sort of like ratatouille, but minus the eggplant. However, the final consistency of the vegetables surrounding the fish is more like a sauce because the vegetables are just about melted down by the pot’s pressure in the two-step cooking process. If you find the sauce is too thin after cooking, remove the fish from the pot and boil the sauce down with the SAUTÉ function on MEDIUM, NORMAL, or CUSTOM 300°F for a few minutes. Even so, we find that a little bit of, well, wateriness in the sauce brings a lightness to the overall dish. One note: It may seem strange, particularly in an 8-quart cooker, that there’s no additional liquid with the tomatoes and other vegetables. The zucchini will throw off so much liquid that the pot will come to pressure without any burn notice. Just remember to use only diced tomatoes packed in juice.

INSTRUCTIONS

Stir the tomatoes, zucchini, onion, pimientos, and seasoning blend in an Instant Pot. Lock the lid onto the cooker.
Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 3 minutes with the Keep Warm setting off.
Option 2 All Pressure Cookers
Press Pressure Cook or Manual on High pressure for 4 minutes with the Keep Warm setting off. The valve must be closed.
Use the quick-release method to bring the pot’s pressure back tonormal. Unlatch the lid and open the cooker. Nestle the cod fillets into the sauce. Lock the lid back onto the pot.
Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 5 minutes with the Keep Warm setting off.
Option 2 All Pressure Cookers
Press Pressure Cook or Manual on High pressure for 6 minutes with the Keep Warm setting off. The valve must be closed.
Again, use the quick-release methodto bring the pot’s pressure backto normal. Unlatch the lid and open the cooker. Use a large cooking spoon to transfer the fish and sauce to serving bowls.

Notes

Beyond
• If you don’t want to use a Provençal or Mediterranean seasoning blend, substitute 1 teaspoon lemon pepper seasoning, 1 teaspoon dried marjoram, and 1 teaspoondried thyme.
• Garnish each serving with 1 tablespoon butter or a generous drizzle of extravirgin olive oil.
• Substitute four frozen 6-ounce halibut or tilapia fillets for the cod.
• Garnish with finely grated lemon zest and/or drained and rinsed capers. Or skip those and garnish each serving with a little tapenade. And don’t forget garlic toast!

Share:

About the chef

Bruce Weinstein and Mark Scarbrough

In this duo, Bruce Weinstein is the chef and Mark Scarbrough, the writer. Together, they’ve published over 35 cookbooks, hit international best-seller lists, won national and international awards, and have been interviewed by the best, from Lester Holt to Barbara Walters. Weinstein also writes knitting books, designs patterns, and teaches knitting workshops. Besides writing their cookbooks, Scarbrough also teaches literature classes; has a podcast called Walking With Dante, where he takes you on journey from hell to paradise; and has written a memoir, BOOKMARKED: HOW THE GREAT WORKS OF WESTERN LITERATURE F*CKED UP MY LIFE.

View All Bruce's Recipes