September 15, 2020
2 hrs 15 mins
1 kg firm white fillets (I use bassa)
1 large red onion, diced
100 g tomato pesto
¼ cup water
10 grape or cherry tomatoes, halved
1Line the slow cooker with baking paper. Place the fish on the paper and scatter with onion.
2Combine the pesto with ¼ cup water and pour the mixture over the fish. Scatter with tomato.
3Cover, using the tea towel trick, and cook on high for 2 hours or until the fish is cooked through.
4Transfer carefully to serving plates using an egg flip – the fish will be very fragile.
5Spoon some of the pesto sauce over the fish and garnish with the tomato.
6Serve with a fresh salad and fries/wedges
Submitted by Paulene Christie
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