Cod Fillets with Tomatoes andZucchini

By: From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

Cod Fillets with Tomatoes andZucchini
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Gluten Free
cuisine icon Cooking Technique
Max Pressure Cook, Pressure Cook
cuisine icon 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!"]
cuisine icon Keywords
15-30 min, 4 servings, contributed, cook 17 min, diced pimientos, diced tomatoes packed in juice, dinner, dried provençal or mediterranean seasoning blend, easy, From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough, frozen chopped onion, frozen skinless cod fillets, frozen sliced zucchini;, gluten free, main course, max pressure cook, modern, prep 3 min, pressure cook

prep icon Prep Time
3 min
cook icon Cook Time
17 min

serving icon Servings
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
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.
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