The Washington Post

Greek Fish in Foil

Greek Fish in Foil 2.000
Book Report Mar 16, 2011

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.

Servings: 2
  • 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.

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Recipe Source

Adapted from "More Make It Fast, Cook It Slow," by Stephanie O'Dea (Hyperion, 2010).

Tested by Bonnie S. Benwick.

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Nutritional Facts

Calories per serving: 290

% Daily Values*

Total Fat: 5g 8%

Saturated Fat: 1g 5%

Cholesterol: 110mg 37%

Sodium: 320mg 13%

Total Carbohydrates: 16g 5%

Dietary Fiber: 5g 20%

Sugar: 3g

Protein: 44g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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