This crockpot cod with tomatoes and green beans recipe is a heavenly, all-in-one, healthy meal! You'll love the moist and flaky fish, fresh cherry tomatoes, and green beans paired with classic Mediterranean flavors such as tangy capers, garlic, herbs, and lemon. A lovely light recipe that is low-carb, low-fat, and gluten-free!
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Why You'll Love Crock Pot Cod Fish
Easy Meal-in-One! This dish has everything you need in one pot - fish and veggies. Make it in just 3 simple steps.
Mediterranean Flavors. Mediterranean cuisine typically includes lean proteins such as fish, along with lemon, capers, feta, fresh tomato, and bright, fresh herbs. This recipe combines all the classic flavors for an easy healthy slow cooker dinner.
Light and Healthy! This is the perfect meal if you are trying to eat healthier - it's low carb, low fat, keto-friendly, gluten-free, and full of lean protein and healthy vegetables!
Slow Cooker Cod Ingredients
Here are the ingredients you will need to make this easy slow cooker fish recipe:
- Cod Fillets: I typically use good quality thawed frozen Alaskan cod fillets as I do not have access to fresh cod where I live. While the local stores do carry unfrozen cod - it almost always has been previously frozen and thawed. You will need to ask at the fish counter to confirm what you are buying. Regardless, if you purchased fresh or previously frozen, you will need to use it within 2 days. Do not freeze fish that has been frozen before.
- Thawed Frozen Green Beans: thawed frozen green beans are useful in slow cooker recipes because they have a much fresher taste and cook faster because they've been parboiled before freezing.
- Capers: are a delicious powerhouse of tangy briney flavor like olives, a little lemony and aromatic--spectacular for Mediterranean dishes.
- Garlic: use fresh minced garlic or store-bought garlic to save time.
- Lemons: this recipe calls for fresh squeezed lemon juice and lemon slices.
- Olive Oil: you can use olive oil or any other variety you choose.
- Vegetables: fresh cherry tomatoes.
- Seasonings: Italian seasoning, salt and pepper.
- Herbs: fresh minced parsley.
- Garnish: additional fresh parsley and finely grated parmesan cheese.
For exact ingredient quantities, please see the recipe card below!
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Substitutions and Variations
- Other white fish fillets may be substituted, like halibut and tilapia.
- Use fresh green beans instead of frozen. Note that you will need to microwave fresh ones on high with 1 tablespoon of water for 5 minutes (covered with a lid) before adding to the crockpot. This is because fresh green beans take longer to cook than the fish - it's all about timing!
- A half cup of pitted castelvetrano, kalamata, or black olives can be added.
- Use 1 tablespoon of melted butter instead of olive oil.
- Diced tomatoes can be used in place of the cherry tomatoes.
- To make a nice crunchy topping, toast 2 tablespoons of panko breadcrumbs in a skillet, then mix with 1 tablespoon of finely grated parmesan cheese and 2 teaspoons of finely diced parsley. Sprinkle over the top of the cooked fish and vegetables right before cooking.
- Red pepper flakes or ground red pepper can spice it up.
- Adjust any seasonings, herbs, or ingredients to taste.
- Substitute dried parsley for fresh. You may need to increase the amount of dried herbs to taste.
- Crumble feta cheese on top of the fish instead of parmesan cheese.
How To Make Cod in Crock Pot
This is intended as an overview only. For detailed instructions, please see the recipe card below. Enjoy!
1. Layer the lemons, green beans, fish fillets, then cherry tomatoes in the pot. Sprinkle with capers.
2. Whisk together the remaining ingredients and drizzle over the fish.
3. Cover and slow cook on low until the fish is cooked and the fish flakes easily.
How to Serve It
Salt and pepper to taste. Garnish the fish fillets with finely grated parmesan cheese and fresh minced parsley.
Serve with cooked rice such as white, brown, or wild blend.
Meal idea! The great thing about this recipe is that it can be served as a meal-in-one! If you want to add to it, you can serve it with rice, noodles, or zoodles or pair it with a simple side salad. Add a side of warm, crusty French bread if you want to add a simple carb.
Slow Cooker Cod Tips
- Be careful not to overcook the fish! Cod is done when it flakes easily. The USDA recommends that fish be cooked to an internal temperature of 145 degrees F.
- For best results cook the fish on low, not high.
- It is important that the green beans are placed on the bottom nearest the heat source so that they cook faster.
- The tomatoes cook the fastest, so they are placed on top. Check them about halfway through cooking. If the tomatoes are not soft enough, you can move them to the edge of the pot. I prefer the tomatoes to be tender but not so soft that they no longer hold their shape.
FAQ's
Once cooled, transfer any leftovers to an air-tight container. You can keep your leftovers for up to 3 days. I like to meal prep leftovers for lunch the next day (if there are any).
Microwave your leftovers in on a microwave safe dish. Lightly cover and work in 30-second increments to prevent overcooking.
Yes! I actually love cooking fish with vegetables because they cook at about the same time, and the flavors complement each other wonderfully!
It depends on the way you cook your fish so that it can be cooked faster than others. Slow cooking takes longer because of a lower heat but is usually done between 3 and 4 hours.
This depends on the type of cod that you are cooking. Salt cod is a type of fish that needs to be soaked before cooking. Regular white fish cod fillets do not need to be soaked before cooking them.
📖 The recipe.
Slow Cooker Cod Fish Recipe
Equipment
- 3 to 4-quart crockpot
Ingredients
- 24 ounces cod fillets
- 1 (12-ounce) package frozen green beans, defrosted
- 8 ounces cherry tomatoes, halved
- 2 tablespoons capers
- 2 teaspoons garlic (minced)
- 1½ lemons (juice ½ a lemon, slice the remaining lemon into 8 slices)
- 1 tablespoon olive oil
- 2 teaspoons italian seasoning
- kosher salt
- ground black pepper
- 1 tablespoon minced fresh parsley
- optional: garnish with additional fresh parsley and sprinkle with finely grated parmesan cheese for serving
Instructions
- Place lemon slices in the bottom of the crockpot then top with thawed green beans and then cod fish fillets. Nestle in the halved cherry tomatoes around the Sprinkle with capers.
- In a small bowl, whisk together olive oil, lemon juices, garlic, Italian seasoning, salt, and pepper. Drizzle over the top of the cod.
- Cover and slow cook on LOW for about 2 to 4 hours or until the cod flakes easily and the green beans are tender.
Notes
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS:
- Other white fish may be substituted, such as fresh or frozen tilapia or halibut.
- Fresh fish fillets or frozen fish fillets may be used.
- Fresh green beans may be used, but you will need to microwave on high with 1 tablespoon of water for 5 minutes (covered with a lid) before placing in crockpot.
- A half cup of pitted castelvetrano, kalamata, or black olives can be added.
- 1 tablespoon of melted butter can be substituted for the olive oil.
- To make a nice crunchy topping, toast 2 tablespoons panko breadcrumbs in a skillet, then mix with 1 tablespoon of finely grated parmesan and 2 teaspoons of finely diced parsley. Sprinkle over the top of the cooked fish and vegetables right before cooking.
- TIPS: Be careful not to overcook the fish. Cod is done when it flakes easily. Note that the USDA recommends that fish be cooked to an internal temperature of 145F. Cooking time can vary between crockpots.
- SERVING SUGGESTIONS: Garnish with finely grated parmesan cheese or fresh minced parsley. Serve with cooked white or brown rice.
Nutrition
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