The combination of ingredients in this fish dish brings some excitement to dinner.
Preparation time: 5 minutes
Cooking time: 14 minutes
Servings: 4
Ingredients:
2 cups cherry tomatoes, halved
4 white fish fillets (cod, haddock or halibut)
1 tablespoon chopped fresh dill
2 tablespoons fresh thyme, chopped
1 garlic clove, pressed
Olive oil
1 cup black olives
1 cup water
Salt, to taste
Pepper, to taste
Directions:
1. Layer most of the cherry tomato halves in the bottom of a heat proof bowl (that can fit into the pressure cooker). Add the dill then add the thyme, reserving a little for garnish.
2. Arrange the fish over the tomatoes then top with remaining tomatoes, garlic, salt and a dash of olive oil.
3. Add the trivet and 1 cup of water to the pressure cooker then insert the dish. If the dish is without handles, construct handles by making an aluminum sling.
4. Close the lid and lock. Cook for 8-9 minutes at LOW pressure. At the end of the cooking time, quick release the pressure.
5. Serve fish in individual plates. Top with the cherry tomatoes then sprinkle with olives, thyme, pepper and some olive oil.