📝 About This Recipe
Experience the delicate, flake-apart luxury of Atlantic cod prepared with the precision of pressure-steaming. This recipe transforms a simple white fish into a gourmet centerpiece by infusing it with a fragrant bath of dry white wine, fresh dill, and bright citrus. The Instant Pot ensures the fish remains incredibly moist and buttery, making it a sophisticated yet effortless meal for any night of the week.
🥗 Ingredients
The Fish
- 4 pieces Cod Fillets (6-ounce portions, about 1-inch thick)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Poaching Liquid & Aromatics
- 1 cup Vegetable or Seafood Stock (low sodium preferred)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 Lemon (half sliced into rounds, half juiced)
- 3 cloves Garlic (smashed)
- 1 Shallot (thinly sliced)
- 4 sprigs Fresh Dill (plus extra for garnish)
- 2 sprigs Fresh Parsley (flat-leaf)
- 1 Bay Leaf (dried)
The Finishing Sauce
- 2 tablespoons Unsalted Butter (cold, cut into cubes)
- 1 tablespoon Capers (drained)
👨🍳 Instructions
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1
Pat the cod fillets thoroughly dry with paper towels; this helps the seasoning stick and ensures a clean flavor.
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2
Season both sides of the fish evenly with kosher salt and freshly cracked black pepper.
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3
Pour the vegetable stock and white wine into the inner pot of the Instant Pot.
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4
Add the smashed garlic, sliced shallots, bay leaf, and the sprigs of dill and parsley to the liquid.
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5
Place the long-handled trivet (steam rack) into the pot, ensuring it sits above or partially submerged in the liquid.
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6
Lay the lemon slices across the trivet to create a citrus 'bed' for the fish.
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7
Carefully place the seasoned cod fillets on top of the lemon slices, ensuring they do not overlap.
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8
Secure the lid and set the steam vent to the 'Sealing' position.
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9
Select 'Pressure Cook' (or Manual) on High Pressure and set the timer for 2 minutes.
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10
Once the cooking cycle is complete, perform an immediate Quick Release of the pressure to prevent overcooking the delicate fish.
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11
Carefully open the lid and use a wide spatula to transfer the cod to a warm serving platter. Cover loosely with foil.
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12
Switch the Instant Pot to 'Sauté' mode. Remove the herb sprigs and bay leaf, then let the liquid boil for 3-4 minutes until reduced by half.
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13
Whisk in the cold butter cubes one at a time, followed by the lemon juice and capers, until the sauce is glossy and slightly thickened.
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14
Drizzle the warm lemon-butter sauce over the poached cod and garnish with fresh chopped dill before serving.
💡 Chef's Tips
If your cod fillets are very thin (less than 1 inch), set the pressure cook time to 1 minute to avoid a rubbery texture. Always use a 'Quick Release' for seafood; leaving it on 'Natural Release' will continue to cook the fish past its prime. For a non-alcoholic version, substitute the white wine with extra broth and a teaspoon of white wine vinegar. Ensure the butter is cold when whisking it into the sauce at the end; this creates a stable emulsion for a silky finish.
🍽️ Serving Suggestions
Serve alongside roasted fingerling potatoes to soak up the extra lemon-butter sauce. Pair with a crisp glass of Chablis or a sparkling mineral water with a twist of lime. A side of tender-crisp blanched asparagus or sautéed haricots verts complements the light nature of the dish. Place the fish over a bed of fluffy quinoa or jasmine rice for a wholesome, gluten-free meal.