Sea Bass with Tomatoes & Potatoes
Servings Prep Time
4Servings 15Minutes
Cook Time
Servings Prep Time
4Servings 15Minutes
Cook Time
  • 4cups cherry tomatoes
  • 4(1 oz each) small shallots, quartered
  • ¾cup fish, seafood or low-sodium vegetable broth
  • cup dry white wine (such as Pinot Grigio)
  • 4garlic cloves, minced
  • 2tsp capers, rinsed and drained
  • ½tsp orange zest
  • ¼tsp black pepper
  • ½tsp salt
  • 1pound (3½ cups) baby yellow potatoes
  • 4 (5-ounce) frozen skinless sea bass fillets, do not thaw
  • 2tbsp butter
  • 2tbsp chopped fresh herbs such as dill or parsley
  • Lemon or orange wedges
  1. Place first eight ingredients (through pepper) and ¼ 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 ¼ tsp salt on fish. Lock in place. Set on High Pressure to cook 10 Minutes. Release pressure quickly. Open lid carefully.
  2. Use wire rack to lift potatoes and fish from cooker. Divide broth mixture and potatoes among 4 serving bowls and top with fish. Place ½ Tbsp butter on top of each fish portion. Sprinkle with herbs and serve with lemon wedges.