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 entree!

Crock-Pot 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!

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Crock-Pot Easy Haddock Recipe

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!

Print Recipe Crock-Pot Easy Haddock Recipe 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!

Rating	Votes: 15 Rating: 4.07 You: Rate this recipe!
Servings	4Servings
Prep Time	10Minutes
Cook Time	2Hours

Ingredients

• 16 Ounces Haddock Fillets Fresh Or Thawed From Frozen (Four 4 Ounce Fillets)
• 12 Ounces Canned Crushed Tomatoes
• 1/4 Cup Red Wine
• 2 Tablespoons Dried Oregano
• 1 Tablespoon Garlic Powder
• 1 Teaspoon Freshly Ground Black Pepper
• 1 Medium Fresh Lemon

Servings: Servings

Ingredients 16 Ounces Haddock Fillets Fresh Or Thawed From Frozen (Four 4 Ounce Fillets) 12 Ounces Canned Crushed Tomatoes 1/4 Cup Red Wine 2 Tablespoons Dried Oregano 1 Tablespoon Garlic Powder 1 Teaspoon Freshly Ground Black Pepper 1 Medium Fresh Lemon Servings: Servings

Rating Votes: 15 Rating: 4.07 You: Rate this recipe! Servings 4Servings Prep Time 10Minutes Cook Time 2Hours

Instructions

1. Place haddock fillets at the bottom of a 6 quart or larger slow cooker in a single layer (if possible).
2. 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.
3. Cut lemon in half and remove the seeds from one half of the lemon reserving the other half of the lemon for later.
4. Squeeze the juice of the lemon that you removed the seeds from over the fish.
5. Cover and cook on HIGH for about 2 hours or until the haddock is cooked through and flakes easily.
6. Carefully remove the fish with a flat spatula or spoon and place on plates.
7. 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.

Recipe 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 Information

Calories: 136kcal, Total Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 0.1g, Cholesterol: 50mg, Sodium: 699mg, Potassium: 434mg, Carbohydrates: 16g, Dietary Fiber: 5g, Sugars: 1g, Protein: 16g, Vitamin A: 22%, Vitamin C: 22%, Calcium: 15%, Iron: 26%

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