Name: Crockpot Lemon Herb Fish
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 55 min
Yield: 6
Cuisine: Mediterranean
Ingredients: ¼ cup fresh dill, chopped; ¼ cup fresh parsley, chopped; ¼ cup olive oil; ¼ tsp black pepper; ½ cup dry white wine or broth; ½ cup Kalamata olives; ½ tsp salt; 1 pint cherry tomatoes; 2 lbs white fish fillets (cod, halibut, tilapia); 2 lemons (1 sliced, 1 juiced); 2 tbsp fresh thyme leaves; 4 cloves garlic, thinly sliced

Savor Crockpot Lemon Herb Fish, delicate white fish slow-cooked with bright lemon, fragrant garlic, and fresh Mediterranean herbs in a light broth. This healthy, low-calorie dish is tender, flavorful, and ready with minimal effort.

Why You’ll Love This Recipe

Crockpot Lemon Herb Fish is a light, elegant Mediterranean meal that’s incredibly easy yet tastes like fine dining—flaky white fish gently poached in a fragrant lemon-garlic-herb broth with olives and tomatoes for bursts of flavor. It’s naturally low-calorie, low-carb, gluten-free, and packed with lean protein and heart-healthy fats, making it perfect for healthy weeknights, low-calorie meal plans, or when you want something fresh and satisfying. The slow cooker keeps the fish perfectly moist without overcooking, and the aromas will fill your home with coastal vibes. Serve over quinoa or with crusty bread for a complete, feel-good dinner.

Recipe Tips and Tricks

Choose Firm Fish → Cod, halibut, or tilapia hold up best.
Layer Delicately → Fish on top to prevent breaking.
Add Fish Last → Final 30–45 minutes to avoid overcooking.
Use Fresh Herbs → Double amount if fresh; add at end.
Brighten at End → Extra lemon juice just before serving.
Foil Sling → Makes removing delicate fish easier.

Yield: 6 Servings

Crockpot Lemon Herb Fish

Light, flaky lemon herb fish slow-cooked to perfection—Mediterranean flavors made easy.

Prep Time 10 minutes

Cook Time 2 hours

Additional Time 45 minutes

Total Time 2 hours 55 minutes

Ingredients

¼ cup fresh dill, chopped
¼ cup fresh parsley, chopped
¼ cup olive oil
¼ tsp black pepper
½ cup dry white wine or broth
½ cup Kalamata olives
½ tsp salt
1 pint cherry tomatoes
2 lbs white fish fillets (cod, halibut, tilapia)
2 lemons (1 sliced, 1 juiced)
2 tbsp fresh thyme leaves
4 cloves garlic, thinly sliced

Instructions

Prep Crockpot → Lightly oil bottom of slow cooker.
Layer Base → Add lemon slices, half garlic, tomatoes, olives.
Add Herbs → Sprinkle half the fresh herbs.
Season Fish → Pat fish dry; season with salt, pepper.
Place Fish → Lay fillets on top of veggies (use foil sling if needed).
Add Liquids → Drizzle olive oil, wine/broth, lemon juice.
Top Herbs → Scatter remaining garlic and herbs.
Slow Cook Base → Low 1½–2 hours or high 45–60 min until veggies soften.
Add Fish → Gently place fish; cook low 30–45 min until opaque and flaky.
Serve → Lift fish carefully; spoon veggies and broth over—garnish with fresh herbs!

Notes

Fish goes in last 30–45 min to prevent overcooking.
Use foil sling for easy removal of delicate fish.
Leftovers are great cold in salads.
Serve with quinoa, rice, or crusty bread.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 337Total Fat 17gSaturated Fat 3gUnsaturated Fat 14gCholesterol 143mgSodium 501mgCarbohydrates 7gFiber 3gSugar 1gProtein 37g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.