Sea-bass with tomato and olives

1 ecodose water
400 g sea bass fillets (2 fillets)
1 bunch cherry tomatoes (about 10)
10-12 black olives
salt, freshly ground
1-2 tablespoons extra virgin olive oil

1.  Pour the water into the cooker and insert the steamer basket with the 2 sea bass fillets inside

and 2-3 tomatoes, cut into wedges and 3-4 olives round the sides. Sprinkle some salt on the fish. Cover with the

lid and cook on position 2, for 2 minutes, once the valve starts to hiss.

2.  Meanwhile, cook the bunch of tomatoes and the remaining olives, with 1 tablespoon oil, in the oven at 230 ° C for about 18 minutes.

3.  After cooking, turn off the heat, gradually release the pressure from the valve, then open the lid. 

4.  Arrange the fish on plates with the roast tomatoes

and olives, salt to taste and drizzle with extra virgin

olive oil