Easy Slow Cooker Foil Wrapped Fish

Today’s recipe is really more of a slow cooking technique than an actual recipe—and it’s become one of my favorite easy ways to cook fish.

The idea came from Stephanie O’Dea at A Year of Slow Cooking: Wrap individual fish fillets in foil, season them however you like, stack the packets in the slow cooker, and let them gently cook until tender and flaky.

That’s it.

I especially like this method in summer because it doesn’t heat up the kitchen or leave the house smelling like fish. And because each fillet gets its own packet, you can season them differently to suit everyone’s tastes.

I’ve made it with salmon, but the same method works with cod, haddock, flounder, sea bass, snapper, tilapia and other fish fillets.

Why I Love This Slow Cooker Fish

• It’s almost effortless. Season the fish, wrap it in foil and put it in the slow cooker.
• The fish stays moist. The foil packets gently steam the fish as it cooks.
• No fishy kitchen. The packets help contain the cooking odors.
• Perfect for hot weather. No need to turn on the oven.
• Everyone can have it their way. Season each packet differently.
• Cleanup couldn’t be easier. There are no baking sheets or skillets to scrub.

What You’ll Need

Fish fillets — I used salmon, but cod, haddock, flounder, sea bass, snapper, tilapia and other fish fillets will work.

Seasonings of your choice — Keep things as simple as salt, pepper and lemon, or experiment with herbs, spices, mustard or pesto.

Aluminum foil — You’ll need one sheet large enough to completely enclose each serving of fish.

How to Make Foil-Wrapped Fish in the Slow Cooker

Step 1: Prepare the Fish Packets

Place each fish fillet on its own sheet of aluminum foil. Add your desired seasonings and fold the foil around the fish, sealing it into a packet.

Step 2: Stack in the Slow Cooker

Place the foil packets in the slow cooker. It’s fine to stack them—the packets on the bottom cook at about the same rate as those on top.

Step 3: Slow Cook Until Flaky

Cover and cook on HIGH for 1¾ to 2 hours or LOW for 3 to 4 hours.

Because fish can overcook quickly, begin checking at the earlier end of the cooking range. The fish is ready when it is opaque and flakes easily with a fork.

Carefully open the packets—there will be hot steam inside—and serve.

Fish Seasoning Ideas

One of the best things about this method is how easy it is to change the flavor. Try:

• Thin lemon slices and fresh dill
• Garlic powder, salt and pepper
• Chili powder
• Curry powder or garam masala (affiliate link)
• Cajun seasoning
• Old Bay
• Your favorite salt-free seasoning blend
• Honey mustard
• Pesto
• Fresh basil, parsley, dill or other herbs

You can even make several different versions at once if everyone at the table likes something different.

Recipe Notes

Cooking time will vary. Thin tilapia or flounder fillets may cook much faster than thick pieces of salmon or cod, so check early.

Don’t overcook the fish. That’s really the only trick to this recipe. Once it flakes easily, it’s done.

You don’t need to add liquid to the slow cooker. The fish cooks inside its individual foil packet.

Make as many servings as you need. As long as the packets fit comfortably inside your slow cooker, this technique is easy to scale up or down.

How Many Calories and WW Points?

Fish is 0 Points on WW.

If you’ve made this Crock Pot Foil-Wrapped Fish, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Source: A Year of Slow Cooking by Stephanie O’Dea

More Easy Fish & Seafood Recipes

• 5-Ingredient Glazed Salmon
• Easy Healthy Baked Salmon in Foil for Two
• Easy Slow Cooker Salmon with Asian Vegetables
• Sheet Pan Roasted Shrimp and Broccoli
• Easy Baked Pesto Tilapia
• Baked Fish with Lemon & Herbs,