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
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.