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Alaskan Cod With Lemon Butter

Ingredients:

Medium beefsteak tomato, cut into 3 slices

1/2

Medium Lemon, cut into 3 slices

1/2

Fresh wild-caught Alaskan COD, cut into 3 equal-sized fillets

450 Grams

Fine grind sea salt

1/2 Teaspoons

Ground Black Pepper

1/4 Teaspoons

Unsalted Butter, divided

1 1/2 Teaspoons

Lemon Juice

2 Tablespoons

Olive Oil

1/2 Tablespoons

Paprika

1/4 Teaspoons

Lemon Zest

1 Teaspoons

Preparation mode:

1. Arrange the tomato and lemon slices in a single layer in the bottom of a 6-inch round baking dish.

2. Season both sides of the cod fillets with the sea salt and black pepper. Place the fillets on top of the tomato and lemon slices.

3. Top each fillet with 1/2 tbsp butter and then drizzle the lemon juice and olive oil over top of the fillets. Season the fillets with the paprika and then sprinkle the lemon zest over top.

4. Place the steam rack in the inner pot and add 1 cup water to the bottom of the pot. Place the baking dish on top of the rack.

5. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 6 minutes.

6. When the the cook time is complete, quick release the pressure, open the lid, and carefully grasp the steam rack handles to lift the rack and dish out of the pot.

7. Check the fish for doneness by making a small incision in the flesh. If the flesh is flaky and opaque, the fish is done. If the fish is not done, place it back in the pot and pressure cook for 2 additional minutes.

8. Using a spatula, carefully transfer the fish to a serving platter. Serve warm.