Fish “Bake”

The stewed tomatoes helps prevent the fish from overcooking and makes a sauce perfect for serving the fish over cooked couscous, pasta, rice, or steamed cabbage, or alongside polenta.

Serves 4

Ingredients:

• 2 tablespoons olive oil
• 4 flounder or cod fillets
• 1 clove of garlic, peeled and minced
• 1 small onion, peeled and thinly sliced
• 1 green bell pepper, seeded and diced
• 1 (14 ½-ounce) can stewed tomatoes
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• 1 teaspoon dried parsley
• Salt and freshly ground black pepper, to taste
• 2 tablespoons freshly grated Parmesan-Reggiano cheese

1. Add the oil to the slow cooker. Use the oil to coat the bottom of and the sides of the crock.
2. Rinse the fish fillets and pat dry with paper towels. Add in a single layer over the oil.
3. Evenly distribute the garlic, onion, and green bell pepper over the fish. Pour the stewed tomatoes over the fish. Evenly sprinkle the basil, oregano, parsley, salt, pepper, and cheese over the tomatoes.
4. Cover and cook on low for 6 hours or until the fish is opaque and flakes apart.