Cod Tapenade Express Pressure Cooker Recipe

Prep Time
< 15 minutes
Cook Time
< 15 minutes
  • 8 ounces pitted kalamata olives
  • 2 tablespoons anchovy paste
  • 2 tablespoons drained capers
  • 2 tablespoons chopped fresh Italian parsley
  • 1 clove garlic
  • ½ teaspoon grated orange peel
  • ⅛ teaspoon ground red pepper
  • ½ cup extra virgin olive oil
  • 4 cod fillets or other firm white fish (2 to 3 pounds total)
  • Salt and black pepper
  • 2 lemons, thinly sliced
  • ½ cup water
  1. Prepare Tapenade: Place olives, thyme, capers, anchovy paste, garlic, orange peel and ground red pepper in food processor or blender; pulse to roughly chop. Add oil; pulse briefly to form a chunky paste.
  2. Season cod with salt and pepper. Arrange half of lemon slices in bottom of Crockpot™ Express Pressure Cooker. Top with cod; cover with remaining lemon slices. Add water. Secure lid. Press STEAM, set temperature to LOW and time to 5 minutes. Make sure Steam Release Valve is in the "Seal" (closed) position. Press START/STOP.
  3. Once cooking is complete, quick release pressure. Remove fish to serving plates; discard lemon. Top with Tapenade.
Express Pressure Cooker