Fish and Vegetables (Instant Pot)

Steamed white fish tossed in olive oil and spices with a hearty serving of vegetables is a simple and delicious meal to make during a busy week. Fish are packed with valuable nutrients like vitamin D and heart healthy omega-3 fatty acids that our bodies need especially in the winter.

2 white fish fillets, such as; tilapia, cod or halibut, skinned and deboned (about ¾ lb)
4 Tbsp. olive oil
½ tsp. seasoned salt
½ tsp. fresh basil, diced or oregano
1 zucchini, cut into ¼" circles
1 yellow squash zucchini ,cut into ¼" circles
1 carrot, cut into ¼" circles
½ yellow or white onion, cut into large pieces
1 bell pepper, cut into large pieces

Chop the vegetables into similar sized pieces and set aside.

Place a piece of parchment paper along the bottom of the largest stacked pan and pour the vegetables on top.

Toss the vegetables with 2 Tbsp. of olive oil and half of the salt and basil.

Pat both fish fillets dry with a paper towel and sprinkle the remaining salt on them.

Place a piece of parchment paper along the bottom of the smaller stacked pan.

Lay the salted fish fillets on the bottom of the second pan and drizzle the remaining olive oil and basil on top.

Stack the two pans, with the largest on the bottom, and close the fasteners so that they are secured together.

Pour 1½ cup of water inside your Instant Pot and place the stacked pans inside.

Close the lid and steam valve.

Set to high pressure for 28 minutes.

Do a quick release when the time goes off. Check to see if the fish looks opaque and flaky. If the fish looks slightly translucent, add 2 minutes.

Once the fish is cooked, remove from pans and serve.

Makes 2 servings.

Cook’s Notes: If you do not have stackable pans, spread the vegetables along the bottom of your pan. Toss in salt, basil and olive oil. Then place a steam rack on top. Lay the fish fillets on it and drizzle over the remaining olive oil and basil. Follow the rest of the instructions above.