Sea Bass with Cherry Tomatoes and Olives

1 ecodose of water

14 oz. of sea bass fillets (2 fillets)

1 bunch of cherry tomatoes (about 10 tomatoes)

10-12 black olives

freshly ground salt

1-2 tbsp of extra virgin olive oil

- Pour the water ecodose into the pan and put the steam basket on the top of the pan, then put the 2 fillets in the basket with 2 sliced cherry tomatoes as well as 3 or 4 olives on the side. Cover the pan and cook on position 2, for 2 minutes after you hear the whistle.

- Meanwhile cook the cherry tomatoes with the rest of the olives in the oven (230 degrees Celsius) for 18 minutes and add one tablespoon of olive oil.

- Once cooked, turn off the heat, allow the air to escape from the pressure cooker valve, then remove the lid. Place the fillets on a plate with the baked cherry tomatoes and the olives, add some salt and extra virgin olive oil.