Cod Fillets with Tomatoes andZucchini
By :From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough
Print Recipe
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.
Votes: 3
Rating: 3
Rate this recipe!
Cuisine Modern
Difficulty Easy
Duration 15-30 min
Cooking Technique Max Pressure Cook, Pressure Cook
Main Ingredient Cod Fillet
Prep Time 3 minutes
Cook Time 17 minutes
Servings
4 servings
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
Cuisine Modern
Difficulty Easy
Duration 15-30 min
Cooking Technique Max Pressure Cook, Pressure Cook
Main Ingredient Cod Fillet
Prep Time 3 minutes
Cook Time 17 minutes
Servings
4 servings
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
Votes: 3
Rating: 3
Rate this recipe!
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.
Recipe 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!

2 replies
  1. HHellman
    HHellman says:

    I did not have Herbs De Provence, so I used Italian Seasoning instead. I also only had fresh tomatoes, so I diced two medium sized tomatoes and added about 1/2 cup of water and a little kosher salt to equal 28 ounces. I have to say, I thought the broth was delicious, but the cod kind of disintegrated as I was taking it out. Loved the lightness of the broth and vegetables. Very easy to make and tasted great.

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