Pressure Cooker Italian Fish

By JimMac

Ingredients

• This dish is good served over couscous, orzo, pasta, rice or steamed
• cabbage or alongside polenta.
• 4 - 4 oz cod fillets
• 1 - 14.5 oz can diced tomatoes
• 1/4 tsp each dried minced onion and onion powder
• 1/4 tsp each dried minced garlic and garlic powder
• 1/4 tsp dried basil
• 1/4 tsp dried parsley
• 1/8 tsp dried oregano
• 1/4 tsp sugar
• 1/8 tsp dried lemon granules, crushed (NOTE)
• pinch chili powder
• pinch dried red pepper flakes (optional)
• 1 Tbsp grated Parmesan cheese

Details

Servings 4

Preparation

Step 1

Rinse the cod in cold water and pat dry between paper towels.

Add the tomatoes and all the remaining ingredients except the fish to
the pressure cooker and stir to mix. Arrange the fillets over the
tomatoes, folding thin tail ends under to give the fillets even
thickness then spoon some of the tomato mixture over the fillets.

Lock the lid into place and bring pressure cooker to low pressure,
maintain pressure for 3 to 5 minutes (depending on the thickness of the
fillets). Quick release the pressure.

Makes: 4 servings

NOTE: You can mix things up by substituting 1 tsp freshly grated lemon
zest for the lemon granules and garnish the sauce with some fresh minced
parsley or basil.