Preparation info
  • Makes:

    6

    Servings
    • Difficulty

      Easy

    • Ready in

      3 hr 30

Appears in
Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes

By Phyllis Pellman Good

Published 2008

  • About

Dorothy VanDeest Memphis, TN

Ingredients

  • lbs. frozen firm-textured fish fillets, thawed
  • 2 onions, thinly sliced
  • 2 lemons

Method

  1. Cut fillets into serving portions.
  2. Combine onion slices and 1 sliced lemon in butter, along with salt, bay leaf, and peppercorns. Pour into slow cooker.
  3. Place fillets on top of onion and lemon slices. Add water.
  4. Cover. Cook on High 3–4 hours.
  5. Before serving, carefully remove fish fillets with slotted spoon. Place on heatproof plate