White fish filet with tomatoes and olives

01. October 2014

Duromatic: For 4 persons

Preparation time: 5 minutes
Cooking time: 10 minutes


  • 4 white fish filets (any white fish, like cod)
  • 1 lb or 500 g Cherry Tomatoes
  • 1 cup black salt-cured olives (Taggiesche or Kalamata)
  • 2 tablespoons pickled Capers
  • 1 bunch of fresh thyme
  • Olive Oil
  • 1 clove of garlic, pressed
  • salt and pepper to taste


Prepare the pressure cooker by pouring in 1 cup of water set aside.

Line the bottom of the heat-proof dish with cherry tomato halves (to keep the fish filet from sticking), add thyme.

Place the fish filets over the cherry tomatoes, sprinkle with remaining tomatoes, crushed garlic, a dash of olive oil and a pinch of salt.

Insert the dish in the pressure cooker - if your heat proof dish does not have handles construct a sling with aluminum foil.

Turn the heat up high and when the cooker reaches LOW pressure (first red ring), lower the heat and count 7 minutes cooking time at low pressure. When time is up, release pressure.

Distribute fish into individual plates, top with cherry tomatoes, and sprinkle with olives, capers, a crackle of pepper and a little swirl of fresh olive oil.

Source: hippressurecooking.com 


White fish filet with tomatoes and olives
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