Pressure Cooker Steamed Mediterranean Fish
- 1 pound cherry tomatoes, halved
- 1 bunch fresh thyme sprigs
- 4 fillets whitefish (any white fish, like cod)
- 1 teaspoon olive oil
- 1 clove garlic, pressed
- 3 pinches salt
- 2¾ cups water
- 2 cups white basmati rice
- 1 cup salt-cured black olives (Taggiasca, French, or Kalamata)
- 2 tablespoons pickled capers
- 1 tablespoon extra-virgin olive oil, divided
- 1 pinch ground black pepper
For best results, we recommend using:
- Line the steamer basket of your pressure cooker with a small layer of parchment paper. Arrange about half the tomatoes in a single layer on the paper; sprinkle with thyme, reserving a little for garnish.
- Lay the fish fillets onto the tomatoes. Swirl a small amount of the olive oil on top.
- Sprinkle remaining tomatoes, garlic, salt, and pepper onto the fish.
- Stir water and rice together in the pot of your pressure cooker.
- Lay pressure cooker rack gently over the water and rice. Place steamer basket on the rack.
- Press Pressure Cook and cook on Low Pressure for 7 minutes. Release pressure through the quick-release valve.
- Lift the steamer basket and rack from the pot. Fluff rice with a fork.
- Divide fish fillets between four plates; garnish with olives, capers, reserved thyme, remaining olive oil, and pepper. Serve with rice.
Make sure to have everything ready in the steamer basket before loading the pressure cooker so the rice doesn’t absorb the liquid before the recipe gets started.
What others are saying
Laurie E says:
Quick, easy, and delicious! This was the first recipe I made with my new Mealthy and I love it! I used talapia and brown basmati rice (toasted in oil before adding to the pot). The rice was a bit al-dente but everyone loved it. I also garnished with olives, capers, and goat cheese.
McKenzie C says:
Being able to make both the fish and rice at the same time in a single pot is probably one of the easiest, most convenient cooking experiences I've ever had. As a busy mom, I'm always multitasking, and that's exactly what the Multipot does! I used cod with Kalamata, and no capers. I garnished with a lemon wedge, and it was ready to serve. Perfect weeknight dinner!
George Delamea says:
light, flaky, savory, delicious . . . I loved getting the rice side at the same time as the fish. Had some nice thick chunks of cod & they were perfect for this
Aja A says:
I was pretty skeptical about cooking fish in a pressure cooker, but this recipe turned out great. The capers and salted olives gave a nice salty bite needed for a fish like cod that needs more flavor. However, I used a little less of the capers so it wouldn't be overkill.
Sam Dalton says:
This dish was really good. I especially loved the olives and capers on top. It's what gave the dish the Mediterranean flavors, in addition to the olive oil. It also paired perfectly with the basmati rice.
Greg Jones says:
Incredible Mediterranean fish, perfect over a bed of basmati rice and a side of roasted sweet peppers. Great recipe for eating light and eating healthy. I've used cod and halibut.