1½lemons(juice ½ a lemon, slice the remaining lemon into 8 slices)
1tablespoonolive oil
2teaspoonsitalian seasoning
kosher salt
ground black pepper
1tablespoonminced 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
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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.