WHITEFISH FILLETS (PRESSURE COOKER)

Whitefish Fillets (Pressure Cooker) image

Provided by Lee Thayer @LeeNST

Categories Fish

Number Of Ingredients 5

3-4 - whitefish fillets, boneless, skinless
500 gram(s) cherry tomatoes, halved or plum tomatoes sliced, (1 lb)
- salt and lemon pepper as desired
- fresh thyme or dried thyme as desired
- capers

Steps:

Add 1 1/2 cups of water to your pressure cooker. Add the steamer tray to your pressure cooker, or a steamer basket. For the basket, you can line that with parchment paper if desired.
Add a layer of cherry tomato halves or sliced plum tomatoes to the tray.
Add the fillets, season with salt, lemon pepper, and thyme, as desired.
Place more tomatoes on top of the fillets.
Place the lid on the pressure cooker and add the weight. Bring the heat up to high. When the weight (jiggler) starts to vent pressure, reduce heat to low or medium low to maintain pressure venting. Set your timer for 4 minutes.
When 4 minutes have passed, turn off the heat and move the pressure cooker to an unused burner. Now we are going to do a normal pressure release. DO NOT pull the weight off the lid! Grab an oven mitt and just tilt the weight to the side to vent pressure, hold for 10 seconds, then let go for 10 seconds, repeat until the pressure is completely vented and the lid lock has dropped. THEN remove the weight and then open the lid. Since the fish is not in water, there is zero chance of the rapid boil tearing the fish up.
Remove the fillets to plates, top with some of the tomatoes and sprinkle on some capers, add a drizzle of olive oil if desired, and salt and pepper as desired. Serve.