Instant Pot Haddock with Tomatoes Escarole and Crispy Garlic
Ingredients
- 3 tablespoons extra-virgin olive oil , divided, plus extra for drizzling
- 4 garlic cloves , sliced thin
- 1 head escarole (1 pound), trimmed and cut into 1-inch pieces
- ¾ teaspoon table salt , divided
- 12 ounces cherry tomatoes , halved
- 1 cup dry white wine
- 2 sprigs fresh thyme
- ¼ teaspoon red pepper flakes
- 4 (6-ounce) skinless haddock fillets , 1 to 1½ inches thick
- ¼ teaspoon pepper
- 3 tablespoons chopped fresh parsley
Instructions
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