¹⁄₂ medium beefsteak tomato, cut into 3 slices

¹⁄₂ medium lemon, cut into 3 slices

1lb (450g) fresh wild-caught Alaskan cod, cut into 3 equal-sized fillets

¹⁄₂ tsp fine grind sea salt

¹⁄₄ tsp ground black pepper

1¹⁄₂ tbsp unsalted butter, divided

2 tbsp lemon juice

¹⁄₂ tbsp olive oil

¹⁄₄ tsp paprika

1 tsp lemon zest

1 Arrange the tomato and lemon slices in a single layer in the bottom of a 6-inch (15.25cm) round baking dish.

2 Season both sides of the cod fillets with the sea salt and black pepper. Place the fillets on top of tomato and lemon slices.

3 Top each fillet with ¹⁄₂ tbsp butter and then drizzle the lemon juice and olive oil over top of the fillets. Season the fillets with the paprika and then sprinkle the lemon zest over top.

4 Place the steam rack in the inner pot and add 1 cup water to the bottom of the pot. Place the baking dish on top of the rack.

5 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 6 minutes.

6 When the cook time is complete, quick release the pressure, open the lid, and carefully grasp the steam rack handles to lift the rack and dish out of the pot.

7 Check the fish for doneness by making a small incision in the flesh. If the flesh is flaky and opaque, the fish is done. If the fish is not done, place it back in the pot and pressure cook for 2 additional minutes.

8 Using a spatula, carefully transfer the fish to a serving platter. Serve warm.

tip If using frozen cod fillets, increase the cook time to 10 minutes.