Parchment-Wrapped Fish Fillets with Artichokes and Olives Pressure Cooker Recipe

Parchment-Wrapped Fish Fillets With Artichokes And Olives 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, or halibut, ¾ to 1 inch thick
• 1 lemon, cut into 8 thin slices
• 16 black olives of your choice
• 2 (6-ounce) jars marinated artichoke hearts, drained
• 4 tablespoons dry white wine, such as Pinot Grigio or Sauvignon Blanc
• 2 cups water

Method

1. Make the fish packages
2. For each packet, fold a piece of parchment in half to form a crease
3. Spray the lower half of the paper with some olive oil nonstick cooking spray
4. Place a fish fillet on the parchment about 3 inches from the bottom
5. Top each fillet with 2 lemon slices, 4 olives, a few artichoke hearts, and 1 tablespoon wine
6. Fold the top half of the parchment down to meet the bottom edge
7. 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
8. Finish crimping the edges, then twist the pointed end around once and fold the tail under
9. Repeat with the remaining parchment and fish fillets
10. The packets can be prepared up to 3 hours in advance and refrigerated
11. Place a trivet and steamer basket in a 5- to 7-quart pressure cooker
12. Pour in the water
13. Stack the fish packets in the basket in a crisscross pile
14. You can also use double-stacked 6-inch bamboo steamer baskets
15. Close and lock the lid
16. Set the burner heat to high
17. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
18. Set a timer to cook for 5 minutes
19. Remove the pot from the heat
20. Open the cooker with the Quick Release method
21. Be careful of the steam as you remove the lid
22. Lift the packets out of the basket one at a time, holding one end with tongs and using a long spatula, and transfer to individual dinner plates
23. The fish should flake easily when a fork is inserted gently
24. Serve immediately
25. Using a steak knife or scissors, let each diner tear open their own packet and dive in
26. Pour any accumulated juices over the fish

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