Ready for a restaurant-quality fish dinner that’s on the table in just 20 minutes? This Sweet Rosemary Cod is your answer! We’re using the magic of the pressure cooker to infuse flaky cod fillets with an irresistible sauce made from soy, butter, garlic, and aromatic rosemary. The result is a perfectly cooked, tender fish drenched in a rich, savory-sweet glaze. It’s an elegant, low-carb meal that’s shockingly simple to prepare, making it a guaranteed winner for any busy weeknight.
Ingredients
• 2 lbs (907g) cod fillets, skinless and cut into 6 portions
• ½ cup (96g) Swerve or other granulated sweetener
• ½ cup (120ml) soy sauce or tamari
• 1 cup (240ml) fish stock
• 4 tbsp (57g) unsalted butter
• 4 garlic cloves, crushed
• 2 fresh rosemary sprigs
• 1 tsp (6g) sea salt
• ½ tsp (1g) freshly ground white pepper
• ¼ tsp (0.5g) dried rosemary
Instructions
1. Directions
2. Pat the cod fillets dry and season both sides with sea salt, white pepper, and dried rosemary.
3. Select the ‘Sauté’ function on your pressure cooker. Add the butter, crushed garlic, Swerve, soy sauce, fish stock, and fresh rosemary sprigs to the pot. Stir continuously until the butter is melted and the sweetener has dissolved, about 2-3 minutes. Press ‘Cancel’.
4. Gently place the seasoned cod fillets into the sauce in a single layer.
5. Secure the lid and set the steam release valve to the ‘Sealing’ position. Select ‘Manual’ or ‘Pressure Cook’ and set the timer for 12 minutes on high pressure.
6. Once the cooking cycle is complete, perform a quick release of the pressure. Carefully open the lid.
7. Gently remove the cod fillets and set them aside on a plate. Select the ‘Sauté’ function again. Bring the sauce to a simmer and cook, stirring occasionally, until it has reduced by about half and thickened into a glaze.
8. Pour the thickened sauce over the cod fillets to serve. For a crispier finish, you can place the fillets and sauce in a baking dish and broil for 2-4 minutes until the top is lightly browned.
Nutritional Information
• Serving Size: 1 fillet
• Calories: 376
• Total Fat: 20.8g
• Net Carbs: 2.3g
• Fiber: 0.2g
• Protein: 42.7g
Pro Tips
• For the best results, use thick-cut cod fillets (at least 1-inch thick). They hold up better during pressure cooking and are less likely to overcook.
• When reducing the sauce, be careful not to let it burn. Scrape the bottom of the pot frequently as the sugars in the sauce can caramelize quickly.
• This dish pairs beautifully with steamed asparagus, cauliflower rice, or a simple green salad to keep the meal low-carb.
• Don’t have white pepper? Black pepper works fine, but use slightly less as it has a stronger flavor.
FAQ
Q: Can I use frozen cod for this recipe
A: It’s best to thaw cod fillets completely before starting. Cooking from frozen can release excess water, making the sauce thin and the fish cook unevenly. Pat the thawed fillets thoroughly dry before seasoning.
Q: What if I don’t have a pressure cooker
A: You can easily adapt this for the stovetop. Prepare the sauce in a large skillet. Gently place the cod in the simmering sauce, cover, and cook for 8-10 minutes until the fish is opaque and flakes easily. Remove the fish and then reduce the sauce as directed.
Q: Can I use another type of fish besides cod
A: Yes, this sweet and savory sauce is delicious with other firm white fish. Halibut, haddock, or even pollock are great substitutes. You may need to adjust the pressure cooking time slightly depending on the thickness of the fillets.
Q: Is there a substitute for Swerve sweetener
A: Absolutely. You can use an equal amount of another granulated low-carb sweetener. If you are not concerned with carbs, you can use brown sugar or honey, adjusting the amount to your desired sweetness.
