Summer Veg Fish Fillets

Submitted by Karen Stuckings

Summer Veg Fish Fillets

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Serving: 4
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes


  • 4 fish fillets (I used BASA fillets)
  • 1 celery stick sliced
  • 1 small carrot grated
  • 1 shallot sliced (plus extra for garnish if wish)
  • 8 teaspoons freshly squeezed lemon juice
  • 2 tablespoons butter (cut into 4)
  • Ground black pepper to taste


  • Put inch of water into sc and something to raise your fish out of water. I used rolled up foil strips. Place on high.
  • Take 4 sheets of baking paper and lay on bench. Sheets should be about 3 times size of fish.
  • Place one fillet on each sheet in the middle. If fish ends thinner fold over so thickness is even.
  • Spread celery, then carrot, then shallots over the fish.
  • Place one piece of butter on each fish.
  • Season with pepper.
  • Drizzle 2 teaspoons of lemon juice over fish.
  • Pull up sides of baking paper and make several folds to make a parcel.
  • Take ends and twist to seal parcel.
  • Carefully place in sc and cook on high for 1 ½ hours or until fish cooked. Should be easy to part with fork.
  • I served this with salad.
  • This was cooked in 5.5L cookwell.

1 thought on “Summer Veg Fish Fillets”

  1. I had not cooked fish in a slow cooker so decided to try this.
    I thought being whole fish not fillets it may have taken longer to cook.
    The fish was cooked perfectly in the time suggested in the recipe.

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