Cod Fillets with Tomatoes andZucchini

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.

Cuisine

Modern

Course

Dinner, Main Course

Difficulty

Easy

Duration

15-30 min

Diet

Gluten Free

Cooking Technique

Max Pressure Cook, Pressure Cook

Keywords

15-30 min, 4 servings, Bruce Weinstein and Mark Scarbrough, contributed, cook 17 min, diced pimientos, diced tomatoes packed in juice, dinner, dried provençal or mediterranean seasoning blend, easy, frozen chopped onion, frozen skinless cod fillets, frozen sliced zucchini;, gluten free, main course, max pressure cook, modern, prep 3 min, pressure cook

Prep Time

3 min

Cook Time

17 min

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.

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!

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