Here’s a quick and easy dish for those busy weeknights. We really liked the sauce and I plan on making it again to put on chicken next time. While this is a one pot dish, I made the sauce while the fish was cooking so we could eat as soon as it was ready. I also used dried basil since I didn’t have any fresh on hand.
Cod Fillets with Basil Butter
(Adapted from The Family-Friendly Keto Instant Pot Cookbook by Anna Hunley)
½ cup water
4 frozen cod fillets (about 6 ounces each)
1 teaspoon dried basil
Pinch of salt
Pinch of black pepper
4 lemon slices
¼ cup heavy cream
2 tablespoons butter, softened
1 ounce cream cheese, softened
2 teaspoons lemon juice
1.5 teaspoons chopped fresh basil, plus more for garnish (optional)
Lemon wedges, for garnish (optional)
Place the trivet inside the pot and add the water. Lay a piece of aluminum foil on top of the trivet and place the cod on top.
Sprinkle the fish with the rice basil, salt and pepper. Set a lemon slice on top of each fillet.
Close the lid and seal the vent. Cook on HIGH pressure for 9 minutes. Quick release the steam. Pres CANCEL.
Remove the trivet and fish from the pot. Rinse the pot if needed and turn to SAUTÉ mode.
Add the cream and butter and whisk as the butter melts and the cream warms up. Add the cream cheese and whisk until thickened, 2 to 3 minutes. Add the lemon juice and another pinch of salt and pepper. Once the sauce is thickened and well combined,1 to 2 minutes, press CANCEL and add the fresh basil.
Pour the sauce over the fish. Garnish with fresh basil or a lemon wedge, if desired.
Note: if cod is not frozen reduce the cook time to 4 minutes.