Mediterranean Fish Fillets


September 15, 2020

  • Prep: 15 mins
  • Cook: 2 hrs
  • Yields: 4


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


1 Review


April 3, 2021

Being a fish lover, I was looking for something new and exciting to do with my fish for dinner the other night and came across this gem! So simple and quick, but it tastes awesome. Will definitely be having this as a regular dinner, just trying different fish with it each time, I used cod this time, and it stayed firm after 2 hours on high.

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