Tuesday, June 5, 2012

Simple Slow Cooker Fish

I know what you're thinking.  You made what in the where?   Yes, that's right.  I made fish in the slow cooker.  It all started because I didn't activate my new gym membership over the weekend.  I didn't want to put it off another day, and since my usual Monday evening meeting was rescheduled for Tuesday this week, Monday seemed like the perfect time to hit the gym.

Except, I also had business calls to make when I got home from the day job.  And I wanted to go to Walmart for some cheap new workout clothes.  I said to myself "Okay, if I'm home at 7, I can make calls til 7:45, be at the gym by 8, be at Walmart around 9, and home by 10.  But when the heck am I going to eat dinner?"  I had to settle for a quick snack when I got home and eating dinner at 10.  I had already planned to have cod (which was previously frozen and in my fridge for 2 days and needed to be cooked) with some avocado salad and a baked potato.

All of a sudden it came to me!  I seemed to have remembered seeing on some blog somewhere someone making foil packets of fish in a slow cooker.  And most of my slow cooker ideas start from A Year of Slow Cooking, so that's where I went.  Lo and behold, Stephanie did not let me down.  I found this gem.

Well, I didn't follow her recipe because I had my own in mind, but I'm 100% grateful to have found this so I could follow her technique.  My fish was in the slow cooker by 7:12, calls done by 7:50. I was at the gym by 8:10, Walmart by 9:15, and home at precisely 10 on the dot.  I popped my potato in the microwave for "baking" and cut up some avocado and had myself a nice little late dinner.  Plus, I've got 3 packets left in my fridge to get me through the week! 

Simple Slow Cooker Fish
Technique inspired by A Year of Slow Cooking
Servings 4  WW P+ 4, as I made it, but may vary depending what type of fish you use


1 1/4 lb white fish, (I used cod because I got it on sale, but typically prefer flounder or tilapia)
3 Tbsp flour
2 tsp garlic powder
1/2 tsp black pepper
1 tsp oregano
1 tsp parsley
4 tsp olive oil


1.  In large freezer bag (I used gallon sized), combine flour and spices.  Shake together in bag until well incorporate.

2.  Add fish to bag and continue to shake until fish is well-coated.

3. Lay out a piece of foil.  Brush 1/2 tsp olive oil onto foil.  Place 1/4 of fish on top of oil. Brush top of fish with another 1/2 tsp of oil.  Fold up foil to create a little pouch.  Creases should be tight enough that oil won't leak out.  Repeat so that you have 4 fish pouches.

4. Place pouches in slow cooker and cook on high for 2 hours.  Check to make sure fish is flaky.  If not yet flaky, continue to cook, checking back every 30 minutes.


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