Easy Pressure Steamed Mediterranean Style Fish
Do you always eat fish with lemon? Try using tarty and sweet cherry tomatoes and vinegary capers, instead! Salty olives and husky Thyme add excitement to an otherwise ho-hum white fish fillet.
I have already taught you how to make pesce al cartoccio (fancy fish packets with extraordinary presentation), now here is an easier method which cooks very quickly due to the fish’s direct exposure to super-heated steam inside your pressure cooker.
You can either use the unperforated insert, a heat proof dish, or line your steamer basket with oven paper (cut the extra around the edges off so it does not interfere with the inner workings of the pressure cooker or obstruct any of the valves).
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|5 L or larger||steamer basket, heat-proof bowl||7-8 min.||Low (1)||Normal|
- 4 White Fish fillets (any white fish, I used cod)
- 1 lb (500g) Cherry Tomatoes, halced
- 1 cup Black salt-cured Olives (Taggiesche, French or Kalamata)
- 2 Tbsp.Pickled Capers
- 1 bunch of fresh Thyme
- Olive Oil
- 1 clove of garlic, pressed
- salt and pepper to taste
- Line the bottom of the heat-proof bowl with cherry tomato halves (to keep the fish filet from sticking), add Thyme (reserve a few springs for garnish).
- Place the fish fillets over the cherry tomatoes, sprinkle with remaining tomatoes, crushed garlic, a dash of olive oil and a pinch of salt.
- Insert the dish in the pressure cooker – if your heat proof dish does not have handles construct them by making a long aluminum sling.
- Set the pressure level to LOW. Turn the heat up high and when the pan reaches pressure, lower the heat and count 7-8 minutes cooking time at LOW pressure (or 4-5 at HIGH). When time is up, release pressure using the Normal method – release vapor through the valve.
- Distribute fish into individual plates, top with cherry tomatoes, and sprinkle with olives, capers, fresh Thyme, a crackle of pepper and a little swirl of fresh olive oil.