Cod Fillets with Tomatoes andZucchini


Ingredients

  • 28 ounces diced tomatoes packed in juice 3 1/2 cups
  • 10 ounces frozen sliced zucchini; or 1 medium zucchini sliced into 1/4-­inch-thick rounds, 2 cups
  • 1/2 cup frozen chopped onion or 1 small yellow or white onion, peeled and chopped
  • 4 ounce diced pimientos (1 jar); do not drain
  • 1 tbsp dried Provençal or Mediterranean seasoning blend
  • 4 frozen skinless cod fillets 6 ounces each


Instructions
  1. Stir the tomatoes, zucchini, onion, pimientos, and seasoning blend in an Instant Pot. Lock the lid onto the cooker.

  2. Option 1 Max Pressure Cooker

    Press Pressure cook on Max pressure for 3 minutes with the Keep Warm setting off.

  3. 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.

  4. Use the quick-­release method to bring the pot’s pressure back to
    normal. Unlatch the lid and open the cooker. Nestle the cod fillets into the sauce. Lock the lid back onto the pot.

  5. Option 1 Max Pressure Cooker

    Press Pressure cook on Max pressure for 5 minutes with the Keep Warm setting off.

  6. 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.

  7. Again, use the quick-­release methodto bring the pot’s pressure back
    to 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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