Why fish in a slow-cooker? For times when you want a set-it-and-forget-it preparation. The fennel and tomato make a great combination with the dill and lime, and the fish cooks evenly.
You'll need a 6-quart slow-cooker for this recipe.
- 2 firm white-fleshed skinless fish fillets, such as tilapia (about 3/4 pound total)
- 1 small fennel bulb, trimmed, cored, then cut into very thin slices
- 1 vine-ripened tomato, cut into thin slices
- 1/2 medium red onion, cut into thin slices and separated into half-moons
- 1 teaspoon dried dill
- Freshly squeezed juice of 1 lime (at least 2 teaspoons)
- Fine sea salt
- Freshly ground black pepper
Lay out a long piece of aluminum foil on your kitchen countertop; place the fish fillets side by side at the center.
Top each fillet with half of the fennel, then half of the tomato and half of the onion slices. Sprinkle each pile with half of the dill and lime juice (to taste). Fold the foil over, and crimp the edges to make a packet. Put the packet into an empty, dry slow cooker. Do not add water. Cover and cook on LOW for 2 hours.
Unwrap carefully (allowing steam to escape); use a flat spatula to transfer the fish to individual plates. The fish should flake easily with a fork. Season lightly with salt and pepper to taste.
Adapted from "More Make It Fast, Cook It Slow," by Stephanie O'Dea (Hyperion, 2010).
Tested by Bonnie S. Benwick.
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