Preparation Time: 5 minutes
Cooking Time: 25 minutes
Servings: 4


1 tbsp olive oil
½ small onion, chopped
1 garlic clove, minced
1 red chili, seeded and chopped
1 cup frozen corn
1 cup frozen mixed green beans
1 cup butternut squash, cubed
1 bay leaf
¼ tsp cayenne pepper
½ cup chicken stock
½ tsp Worcestershire sauce
Salt to taste
4 firm white fish fillets
¼ cup mayonnaise
1 tbsp Dijon mustard
1 ½ cups breadcrumbs
1 tomato, seeded and chopped
¼ cup chopped fresh basil


1. Season the fish fillets with salt. In a container or bowl, mix the
mayonnaise and mustard. Pour the breadcrumbs and basil into
another bowl. Spread the mayonnaise mixture on all sides of the
fish and dredge each piece in the basil breadcrumbs. Warm the
olive oil in the pot and fry the fish for 6-7 minutes in total on Sauté
mode. Set aside.

2. Add in onion, garlic, and red chili pepper and sauté for 4 minutes or
until the vegetables are soft. Stir in the corn, butternut squash,
mixed beans, bay leaf, cayenne, chicken stock, Worcestershire
sauce, and salt. Seal the lid, select Manual/Pressure Cook on High,
and set the cooking time to 5 minutes.

3. Once the succotash is ready, perform a quick pressure release and
unlock the lid. Stir in the tomato and remove the bay leaf. Serve the
fillets with the succotash.

Nutrition: Kcal 520 Carbs 49g Fat 22g Protein 30g