Surprisingly, a slow cooker works well for some quick dinners, too; its even temperature is ideal for simmering fish. Serving tip: Accompany with brown basmati rice and a salad of chopped kale tossed with feta, walnuts, olive oil, and lemon juice.
Halibut with Fennel, Capers, and Lemon
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Ingredients
- 3/4 cup dry white wine
- 2 6- to 8-ounce halibut fillets or other white fish
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 small cloves garlic, minced
- 1/2 lemon, thinly sliced
- 1 small fennel bulb, thinly sliced
- 2 tablespoons capers, drained
- 1/4 cup chopped kalamata olives, rinsed and drained
- 1 sprig fresh rosemary
Instructions
- Place wine in a 4-quart slow cooker. Sprinkle fish fillets with salt and pepper and place in slow cooker. Top fish with garlic, lemon, and fennel; sprinkle with capers and olives. Add rosemary sprig. Cover and cook on high for 20-30 minutes, until fish is opaque and cooked through.
Recipe Notes
Nutrition Facts
Halibut with Fennel, Capers, and Lemon
Amount Per Serving
Calories 261
* Percent Daily Values are based on a 2000 calorie diet.
| Nutrition Facts Per Serving: |
| Calories: 261 calories |
 |
| % fat calories: 20 |
|
| Fat: 6g |
|
| Saturated Fat: 1g |
|
| Cholesterol: 54mg |
|
| Protein: 38g |
|
| Carbohydrate: 14g |
|
| Fiber: 5g |
|
| Sodium: 780mg |
