4 cod fillets or other firm white fish (2 to 3 pounds total)
Salt and black pepper
2 lemons, thinly sliced
½ cup water
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.
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.
Once cooking is complete, quick release pressure. Remove fish to serving plates; discard lemon. Top with Tapenade.