Slow Cooker Fish Tomato Sauce

Ingredients

Instructions

0 of 6 steps complete

1. 1Heat 1 tablespoon of the olive oil in a skillet over medium heat. Cook the onion for 4–5 minutes until soft, add the garlic and cook 30 seconds more.
2. 2Stir in the tomato sauce, paprika, oregano, red pepper flakes, salt and black pepper. Simmer 3 minutes, then remove from the heat and stir in 1 tablespoon olive oil and the lemon juice.
3. 3Pour about half the sauce into a 4-to-6-quart slow cooker. Pat the fish fillets dry, season lightly, and lay them in a single layer over the sauce.
4. 4Spoon the remaining sauce over the fish, cover, and cook on LOW for 1½–2 hours, until the fish flakes easily with a fork and reaches 145°F at the thickest point.
5. 5Drizzle with the remaining olive oil, scatter the parsley over the top and serve warm with rice, couscous or crusty bread.
6. 6Refrigerate leftovers within 2 hours for up to 2 days and reheat gently to 165°F; fish reheats best on low power.