Codfish and Tomato Casserole

Recipe 619. Ready in about 10 minutes | Servings 4. Per serving: 246 Calories; 9.9g Fat; 7.1g Carbs; 31.6g Protein; 2.5g Sugars.

🍳 Cook: 10 min

Nutrition

246

Calories

31.6g

Protein

7.1g

Carbs

9.9g

Fat

1 1/2 pounds	680 g	cod fillets
1/2 cup	120 ml	Greek olives, pitted and sliced
—		sea salt and ground black pepper, to taste
2 sprigs		rosemary, chopped
1		bay leaf
2 cloves		garlic, smashed
1 pound	455 g	tomatoes, chopped
2 tablespoons	30 ml	olive oil
2 sprigs		thyme, chopped

Place 1 cup of water and a metal trivet in the bottom of the inner pot. Brush the sides and bottom of a casserole dish with olive oil.
Place the cod fillets in the greased casserole dish. Add the tomatoes, salt, pepper, rosemary, thyme, bay leaf, and garlic.
Lower the dish onto the trivet.
Secure the lid. Choose the “Steam” mode and cook for 3 minutes at Low pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Serve garnished with Greek olives and enjoy!