Number of People
Prepare the ingredients.
Put the fennel, lemon slices, dill and salt into the cooking pan. Pour in the white wine and oil.
Pressure cooking: 12 minutes
Add the Parmesan and mix together. Leave to cool.
When ready to cook, pour 200 ml of water into the cooking pan and place a sheet of baking paper into the steamer basket. Place in the cod fillets, drizzle with olive oil, then season with salt and pepper. Cook for 8 minutes on the pressure cooker setting. In the meantime, reheat the fennel. Serve everything together.
Keeps for: 3-4 days for the fennel casserole, 1-2 days for the cod. The cod can be frozen, preferably before cooking.