Name: Cod Fillets with Tomatoes andZucchini
Prep time: 3 min
Cook time: 17 min
Yield: 4 servings
Cuisine: Modern
Ingredients: 28 ounces diced tomatoes packed in juice ( 3 1/2 cups); 10 ounces frozen sliced zucchini; (or 1 medium zucchini sliced into 1/4-inch-thick rounds, 2 cups); 1/2 cup frozen chopped onion (or 1 small yellow or white onion, peeled and chopped); 4 ounce diced pimientos ((1 jar); do not drain); 1 tbsp dried Provençal or Mediterranean seasoning blend; 4 frozen skinless cod fillets (6 ounces each)

Cod Fillets with Tomatoes andZucchini

By :From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

The flavors here are sort of like ratatouille, but minus the eggplant. However, the final consistency of the vegetables surrounding the fish is more like a sauce because the vegetables are just about melted down by the pot’s pressure in the two-step cooking process. If you find the sauce is too thin after cooking, remove the fish from the pot and boil the sauce down with the SAUTÉ function on MEDIUM, NORMAL, or CUSTOM 300°F for a few minutes. Even so, we find that a little bit of, well, wateriness in the sauce brings a lightness to the overall dish. One note: It may seem strange, particularly in an 8-quart cooker, that there’s no additional liquid with the tomatoes and other vegetables. The zucchini will throw off so much liquid that the pot will come to pressure without any burn notice. Just remember to use only diced tomatoes packed in juice.

Course

Dinner, Main Course

Cuisine

Modern

Difficulty

Easy

Browse Category

Fish & Seafood, Seven Ingredients or Less

Duration

15-30 min

Diet	Gluten Free

Cooking Technique

Max Pressure Cook, Pressure Cook

Main Ingredient

Cod Fillet

Prep Time

3 minutes

Cook Time

17 minutes

Servings

4 servings

Ingredients

28 ounces diced tomatoes packed in juice 3 1/2 cups
10 ounces frozen sliced zucchini; or 1 medium zucchini sliced into 1/4-inch-thick rounds, 2 cups
1/2 cup frozen chopped onion or 1 small yellow or white onion, peeled and chopped
4 ounce diced pimientos (1 jar); do not drain
1 tbsp dried Provençal or Mediterranean seasoning blend
4 frozen skinless cod fillets 6 ounces each

Course

Dinner, Main Course

Cuisine

Modern

Difficulty

Easy

Browse Category

Fish & Seafood, Seven Ingredients or Less

Duration

15-30 min

Diet	Gluten Free

Cooking Technique

Max Pressure Cook, Pressure Cook

Main Ingredient

Cod Fillet

Prep Time

3 minutes

Cook Time

17 minutes

Servings

4 servings

Ingredients

28 ounces diced tomatoes packed in juice 3 1/2 cups
10 ounces frozen sliced zucchini; or 1 medium zucchini sliced into 1/4-inch-thick rounds, 2 cups
1/2 cup frozen chopped onion or 1 small yellow or white onion, peeled and chopped
4 ounce diced pimientos (1 jar); do not drain
1 tbsp dried Provençal or Mediterranean seasoning blend
4 frozen skinless cod fillets 6 ounces each

Instructions

Stir the tomatoes, zucchini, onion, pimientos, and seasoning blend in an Instant Pot. Lock the lid onto the cooker.
Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 3 minutes with the Keep Warm setting off.
Option 2 All Pressure Cookers
Press Pressure Cook or Manual on High pressure for 4 minutes with the Keep Warm setting off. The valve must be closed.
Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Nestle the cod fillets into the sauce. Lock the lid back onto the pot.
Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 5 minutes with the Keep Warm setting off.
Option 2 All Pressure Cookers
Press Pressure Cook or Manual on High pressure for 6 minutes with the Keep Warm setting off. The valve must be closed.
Again, use the quick-release methodto bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Use a large cooking spoon to transfer the fish and sauce to serving bowls.

Recipe Notes

Beyond
• If you don’t want to use a Provençal or Mediterranean seasoning blend, substitute 1 teaspoon lemon pepper seasoning, 1 teaspoon dried marjoram, and 1 teaspoondried thyme.
• Garnish each serving with 1 tablespoon butter or a generous drizzle of extravirgin olive oil.
• Substitute four frozen 6-ounce halibut or tilapia fillets for the cod.
• Garnish with finely grated lemon zest and/or drained and rinsed capers. Or skip those and garnish each serving with a little tapenade. And don’t forget garlic toast!

From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

The ultimate INSTANT POT convenience cookbook, with 75 recipes for delicious meals straight from your freezer to the table in minutes, no thawing required.

Have you ever come home at the end of a long day, pulled an ice-coated lump of meat out of the freezer, and thought, “Can I eat this tonight?” With this book and your Instant Pot, the answer is a resounding “Yes.”

Here, you’ll find 75 recipes and tons of strategies for cooking quick, flavorful one-pot meals with frozen ingredients, all with zero thaw time and no advance prep necessary. Each recipe gives timings and ingredients for every 6- and 8-quart model of Instant Pot, including the new Instant Pot Max. Just open your freezer, lock on the lid, and cook! You’ll be eating dinner in no time.

The Instant Pot transformed the way you feed your family. Now you can get even more out of your Instant Pot with these delicious, straight-from-the-freezer, one-and-done meals for every occasion.

These satisfying meals include hearty stews and casseroles, savory roasts, healthy sides, and everything in between. You’ll enjoy:
• Butternut Squash Bisque
• Ground Beef Lo Mein
• Ziti with Sausage and Peppers
• Italian-Style Braised Pork Chops
• French Dip Sandwiches
• Chicken Fajitas
• Sweet and Sour Shrimp
• And much more!

About the authors:

Bruce Weinstein and Mark Scarbrough are the bestselling authors of the Instant Pot Bible, among more than 30 other cookbooks. They are the owners of mediaeats, a culinary production company, were nominees for 2011 and 2015 James Beard Awards, won the 2015 IACP Award, and are the longest-serving columnists on WeightWatchers.com, as well as regular contributors to the Washington Post, Fine Cooking, and Cooking Light.