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!
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.