Fish Fillets in Parchment with Herbs Pressure Cooker Recipe

Fish Fillets In Parchment With Herbs Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 5 minutes at HIGH pressure

• 4 (13-inch-square) sheets parchment paper
• 4 (4- to 6-ounce) skinless white fish fillets, such as bass, snapper, cod, catfish, salmon, or halibut, ¾ to 1 inch thick
• 4 tablespoons olive oil
• fresh herbs, such as sprigs of basil, dill, tarragon, marjoram, thyme, or chervil (you want 2 sprigs per packet)
• 4 green onions, trimmed and chopped
• 4 tablespoons (½ stick) unsalted butter
• 1 lemon or 2 limes, cut into 12 thin slices total
• ¼ cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
• ¼ cup fresh lemon or lime juice
• 2 cups water

Method

1. Make the fish packages: For each package, fold a piece of parchment in half to form a crease
2. Spray the lower half of the paper with some olive oil nonstick cooking spray
3. Place a fish fillet on the lower third of the parchment, about 3 inches from the bottom
4. Rub the top of the fillet with 1 tablespoon of oil
5. Top each with 2 herb sprigs, one quarter of the green onions, 1 tablespoon of the butter cut into small pieces, and 3 lemon or lime slices
6. In a small bowl, combine the wine and lemon or lime juice
7. Drizzle 2 tablespoons of the mixture over the fillet
8. Fold the top half of the parchment down to meet the bottom edge
9. Starting on one side, fold and crimp the edges in small increments to form an airtight, half-moon-shaped packet that securely encloses the fish
10. Finish crimping the edges, then twist the pointed end around once and fold the tail underneath
11. The packets can be prepared up to 3 hours in advance and refrigerated
12. Place a trivet and steamer basket in a 5- to 7-quart pressure cooker
13. Pour in the water
14. Stack the fish packets in the basket in a crisscross pile
15. You can also use double-stacked 6-inch bamboo steamer baskets
16. Close and lock the lid
17. Set the burner heat to high
18. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
19. Set a timer to cook for 5 minutes
20. Remove the pot from the heat
21. Open the cooker with the Quick Release method
22. Be careful of the steam as you remove the lid
23. Lift the packets out of the basket one at a time, holding one end with tongs and using a long plastic spatula
24. Transfer the packets to individual dinner plates
25. The fish should flake easily when a fork is inserted gently
26. Serve immediately
27. Using a steak knife or scissors, let each diner tear open their own packet and dive in
28. Pour any accumulated juices over the fish
29. Fish Fillets in Parchment with Herbs and Vegetables: Divide about 1 cup julienned zucchini and about 1 cup sliced white mushrooms equally between the 4 fillets (¼ cup each) in Step 1, arranging them around the fillets

Full List of Pressure-Cooker Recipes
Full List of Fish Recipes

Recently Viewed

Spaghetti Bolognese:
PREP INGREDIENTS: Pulse onion, carrot, and celery in food processor until finely chopped, about 10 pulses; transfer to bowPulse pancetta and mortadella in now-empty food Continue Reading →

Lentil Soup:
In a 5- to 7-quart pressure cooker, heat the oil over medium heat until very hot Add the onion and cook, stirring a few times, until it begins to soften, about 3 minutes Continue Reading →

Corn On The Cob:
Husk the corn by removing the husk and the silk from the ears of corn Brushing downward on a cob of corn with a damp paper towel (instead of trying to strip down each Continue Reading →

Cranberry Sauce:
In a 5- to 7-quart pressure cooker, combine the cranberries, sugar, juice, kumquats, and crystallized ginger Close and lock the lid Set the burner heat to high When the Continue Reading →

Beef Bourguignon:
Cook bacon in pressure-cooker pot over medium-high heat until browned and crisp, about 3 minutes Using slotted spoon, transfer bacon to paper towel-lined plate Add Continue Reading →

List All