- Prep Time: 10 minutes
- Cook Time: 30-40 minutes
- Servings: 4-6
- Kosher salt and pepper
- 2-3 pounds white fish (cod, sea bass, tilapia, or catfish), skinned
- Fresh herbs (flat-leaf parsley, basil, tarragon, savory or a combination of all)
- 2-3 lemons, thinly sliced
- Prepared salsa or olive tapenade to garnish
DirectionsSalt and pepper both sides of the fish and place in slow cooker. Cover top of fish with herbs and lemon slices, and tuck some under fish.
Cover and cook on high for approximately 30-40 minutes, or until no longer translucent. Cook times vary depending on thickness of fish.
Remove lemon slices and top with salsa or tapenade.