Saturday, September 17, 2011

Easy Fish Crock Pot recipe

kosher salt and pepper
2-3 lbs. white fish, skinned
fresh parsley or basil
2-3 lemons or oranges, thinly sliced, or could use zest
salsa or olive tapenade

salt and pepper both sides of fish and place in slow cooker.  Cover top of fish with herbs and lemon slices, tuck a few slices under fish.  Cover and cook on high for 30-40 minutes, or until no longer translucent...and depending on the thickness of the fish.  Remove lemon and top with salsa or tapenade.

remember to check the fish through the lid, lifting the lid will add cooking time....see previous post on Crock Pot tips.

Until Next Time.....

No comments:

Post a Comment