Instant Pot Spice-Rubbed Sea Bass and Red Lentils

Who knew the Instant Pot (get yours here: https://amzn.to/2QlkaDf) could make a one-pot gourmet meal? This ingenious electronic pressure cooker is great for making tender, flaky fish and wonderful for preparing legumes like lentils. But I got really excited when I found it could do both at the same time. I love this fabulous appliance!

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This complete chef-inspired meal, worthy of a top-notch restaurant, can be on the table in less than 30 minutes. Delicate sea bass is rubbed with aromatic Moroccan-inspired spices and cooked gently above deliciously flavored, creamy red lentils.

Lentils are an amazing legume found most often in soups and stews. They’re rich in protein, unprocessed, quicker to make than dried beans (no soaking required!), and have a delicate flavor that works well in a variety of dishes. Red are the sweetest and nuttiest of the lentils and are worth looking for in your store both for their taste and pretty color, but regular brown or green lentils will work in this recipe as well.

Pro Tip: Sea bass is a broad term used for a variety of white-fleshed fish. Many people are now avoiding Chilean sea bass due to ecological concerns, so feel free to substitute black cod (sablefish), Atlantic cod, pollock or even grouper.

Ingredients:

Spice Mixture:

• 1/2 tsp ground coriander
• 1/2 tsp dried thyme leaves
• 1/4 tsp pepper
• 1/4 tsp kosher salt

 

• 4 6 oz sea bass fillets, at least 1” thick, skin removed
• 2 tbsp olive oil
• 1 onion, finely diced
• 1 clove garlic, minced
• 2 tsp ground ginger
• 1 1/2 tsp ground cumin
• 4 cups chicken broth (or vegetable)
• 1 lb red lentils
• 3 tbsp lemon juice
• 3/4 tsp salt
• 1/4 tsp pepper

Instructions:

1. In a small bowl, combine Spice Mixture ingredients.
2. Place fish in one even layer in a steamer basket (we use this one: https://amzn.to/2CDxNd1) and sprinkle with spice mixture. Set aside.
3. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
4. When oil gets hot, add onion to the pot and saute until soft, 3-4 minutes. Add garlic, ginger and cumin and cook for 1-2 minutes more.
5. Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
6. Add lentils to the pot and stir to combine.
7. Insert a steam rack or riser (we like the neater result we get with this riser: https://amzn.to/2xTvP5g), and carefully lower the steamer basket onto the riser.
8. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
9. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
10. When the time is up, quick-release the pressure. Check the fish for doneness. If it is not quite cooked through close the lid and leave on KEEP WARM for another 3-5 minutes.
11. Carefully remove the steamer basket and riser from the pot. Add lemon juice, 3/4 tsp salt and 1/4 tsp pepper to the lentils and stir.
12. Serve the fish on a bed of lentils.
    

*The MANUAL and PRESSURE COOK buttons are interchangeable.