Tilapia with Lemon & Cherry Tomatoes


Yields 2 Servings 

Prep Time: 15 Minutes 

Cook Time: 5 Minutes



  • 2 tablespoons extra-virgin olive oil 
  • 2 tilapia fillets, ½ - ¾ In. thick
  • 1 Whole Lemon, cut into 4 Slices 
  • 4 sprigs fresh thyme 
  • 2 garlic cloves, thinly sliced
  • 16 cherry tomatoes, halved
  • 2 teaspoons bottled capers, drained
  • Salt and pepper, to taste


  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.
  2. SEASON both sides of fish with salt and pepper, then place fish on the foil tray. Top each fillet with two sprigs of thyme and two slices of lemon.
  3. SELECT Saute/Brown the Cosori Pressure Cooker, set time to 3 minutes, and press On/Start. Allow the pressure cooker to heat up.
  4. ADD the oil and allow to heat up for 2 minutes. Add garlic to pot, stirring occasionally until pale golden and fragrant, about 30 seconds. Add tomatoes and capers and saute until time turns off.
  5. POUR the tomato mixture evenly over the fish.
  6. FILL the pressure cooker with 3 cups of water, top with wire rack and foil pan with fish.
  7. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the lock position.
  8. SELECT White Rice, adjust to “Less/Low”, and press On/Start.
  9. QUICK RELEASE when done cooking and carefully remove the fish form the pressure cooker.
  10. SERVE fish to plate and top with tomatoes and juices.