Sea Bass with Tomatoes & Potatoes

By: Meredith OperationsCorp

Sea Bass with Tomatoes & Potatoes
cuisine icon Course
Side Dish
cuisine icon Difficulty
Easy
cuisine icon Cooking Technique
Instant Pot
cuisine icon Keywords
4 servings, baby yellow potatoes, black pepper, butter, capers, cherry tomatoes, chopped fresh herbs, cook 10 min, dry white wine, easy, fish, frozen skinless sea bass fillets, garlic cloves, instant pot, lemon or orange wedges, Meredith OperationsCorp, orange zest, prep 15 min, salt, sea bass with tomatoes and potatoes, side dish, small shallots

prep icon Prep Time
15 min
cook icon Cook Time
10 min

serving icon Servings
4 Servings
Ingredients
  • 4 cups cherry tomatoes
  • 4 small shallots
  • 3/4 cup fish
  • 1/3 cup dry white wine
  • 4 garlic cloves
  • 2 tsp Capers
  • 1/2 tsp orange zest
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 1 pound baby yellow potatoes
  • 4 frozen skinless sea bass fillets
  • 2 tbsp butter
  • 2 tbsp chopped fresh herbs
  • Lemon or orange wedges
Instructions
  • Place first eight ingredients (through pepper) and 1/4 tsp of the salt in a 6-qt Instant Pot. Place wire rack in the pot. Add potatoes on top of rack. Place frozen fish on top of potatoes. Sprinkle remaining 1/4 tsp salt on fish. Lock in place. Set on High Pressure to cook 10 Minutes. Release pressure quickly. Open lid carefully.
  • Use wire rack to lift potatoes and fish from cooker. Divide broth mixture and potatoes among 4 serving bowls and top with fish. Place 1/2 Tbsp butter on top of each fish portion. Sprinkle with herbs and serve with lemon wedges.
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