Sea Bass with Tomatoes & Potatoes


  • 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
  • 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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