STEAMED COD FILLETS AND VEGETABLES

Cooking time: 4 minutes. Serves 4

INGREDIENTS

• 4 x 125g thick fish fillets (eg- cod, blue eye, barramundi)
• 1 leek
• 1 red pepper (capsi-cum)
• 2 tomatoes peeled and chopped
• 1 brown onion, peeled and finely chopped
• 100ml vinegar
• 1 green pepper (cap-sicum)
• 2 cups olive oil
• 1 medium eggplant,halved and thinly sliced
• 1 cup plain flour
• flaked salt
• freshly cracked black pepper
• ⅓ cup sweet basil lea-ves to serve

HOW TO MAKE

Wipe the fillet over with damp kitchen paper towel.
Lightly season with salt and pepper and set aside.

Cut the main portion of dark green from the top of
the leek and trim the bottom of the root and discard.
Cut leek in half lengthways and thinly slice into
julienne strips. Wash the peppers, cut into quarters,
remove the stems and seeds and thinly slice.

Set the Minut’Cook onto the Sauté setting. Pat the
eggplant and leek dry with paper towel if necessary
and dust in seasoned flour shaking off the excess.
Heat 1½ cups oil and fry the leek and eggplant in
stages until golden and crisp, about 15 minutes.
Remove to a side plate with crumpled paper towel to
absorb any oil. Keep warm and set aside. Remove the
oil from the cooker, discard. Wipe it out with paper
towel before moving on.

Then place the remaining oil into the cooker and
add the tomatoes, peppers, onion and vinegar.
Season with salt and pepper. Close the lid and cook
on Low Pressure setting - Timer: 2 minutes. Place the
fish fillets on top of the vegetables. Close lid again
and cook on Low Pressure setting - Timer: 2 minutes.

Remove the fish from the cooker onto a serving
plate or plates, then add the broth, the crispy and
seasoned vegetables and top with fresh basil leaves.