Crock-Pot Easy Haddock

This recipe for Crock-Pot Easy Haddock fresh haddock fish fillets are simmered in a tomato sauce with lemon & red wine for a healthy seafood entrée!

Slow Cooker Easy Haddock

Seafood in the slow cooker is made easy with this delicious recipe for haddock. Fresh haddock fish fillets are simmered in a delicately seasoned tomato sauce with just a hint of oregano, lemon and red wine and comes out just fantastic and moist.

I like to serve the slow cooked haddock with a side of rice pilaf and some steamed vegetables or a nice side salad for a light and fresh dinner that everyone will love!

Special Diets

Gluten Free | Low Calorie | Low Carb | Low Fat | Low Sodium | Low Sugar

This recipe for Crock-Pot Easy Haddock is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes

Crock-Pot Easy Haddock Recipe

Heidi Kennedy

This easy, yet elegant recipe for haddock fish fillets is cooked in the slow cooker in a lovely tomato based sauce featuring red wine, fresh lemon juice and a hint of oregano. The fish comes out so tender and full of flavor!

4.12 from 17 votes

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Prep Time 10 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 10 minutes mins

Course Entrée

Cuisine Italian

Servings 4 Servings

Calories 142 kcal

Equipment

• 6 Quart Crock-Pot or larger
• Can Opener
• Liquid Measuring Cup
• Measuring Spoons
• Knife
• Cutting Board
• Small Mixing Bowl

Ingredients

1x2x3x

• 16 Ounces Haddock Fillets (fresh or thawed from frozen – found 4 ounce fillets)
• 12 Ounces Canned Crushed Tomatoes
• ¼ Cup Red Wine
• 1 Tablespoon Garlic Powder
• 2 Teaspoons Dried Oregano
• 1 Teaspoon Freshly Ground Black Pepper
• 1 Medium Fresh Lemon

Instructions

• Place haddock fillets at the bottom of a 6 quart or larger slow cooker in a single layer (if possible).
• In a small bowl mix together the crushed tomatoes, red wine, oregano, garlic powder and black pepper and pour over the top of the fish in the slow cooker.
• Cut lemon in half and remove the seeds from one half of the lemon reserving the other half of the lemon for later.
• Squeeze the juice of the lemon that you removed the seeds from over the fish.
• Cover and cook on HIGH for about 2 hours or until the haddock is cooked through and flakes easily.
• Carefully remove the fish with a flat spatula or spoon and place on plates.
• Cut the remaining lemon half into four wedges and serve the fish with a wedge of fresh lemon that can be squeezed over the top before eating.

Notes

You do not want to layer too much fish but if you need to cook a larger amount you may. Cooking times may need to be adjusted. I made this in a 6.5 quart crock-pot and the 4 fillets covered the bottom overlapping slightly. We had this over rice with the sauce spooned over it.

Nutrition

Calories: 142kcal | Carbohydrates: 12g | Protein: 21g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 356mg | Potassium: 673mg | Fiber: 3g | Sugar: 5g | Vitamin A: 273IU | Vitamin C: 22mg | Calcium: 69mg | Iron: 2mg

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