Tilapia with Lemon and Cherry Tomatoes

YIELD: 1 SERVING | PREP: 10 min | COOK: 8 min | TOTAL TIME: 18 Min


  • 1 tbs extra-virgin olive oil
  • 1 tilapia filet, ½"-¾" thick
  • 2 thin lemon slices, no seeds
  • 2 sprigs of fresh thyme
  • 1 garlic clove, thinly sliced
  • 8 cherry tomatoes, halved
  • 1 tsp drained bottled capers
  • salt and pepper



  1. Create a foil square that is slightly larger than inner pot then fold up the edges to create a lip, similar to a small pan.  Season fish with salt and pepper on both sides, and set on the foil.  Top with sprigs of thyme and two slices of lemon. Set aside.
  2. Set Sauté function to 3 minutes. Add oil and garlic and stir for 2 minutes. Add tomatoes and capers, and sauté until time turns off.
  3. Pour tomato mixture on top of fish.  Fill pot with one cup of water, top with wire rack and foil pan with fish. Press the Steam button, adjust time to 3-5 minutes and securely close the lid (time varies by thickness of fish). Quick release the pressure when done.
  4. Transfer fish to plate and top with tomatoes and juices.