Ingredients:
Kosher salt and pepper
2-3 lemons sliced thin
2-3 pounds of white fish (cod, sea bass, tilapia, or catfish) skinned
Prepared salsa or olive tapenade to garnish
Fresh herbs (flat leaf parsley basil, tarragon, savory or a combination of all)
1. Salt and pepper both sides of the fish and place in crock pot. Cover top of fish with herbs, lemon slices, and tuck some under fish.
2. Cover and cook on high for approximately 30-40 minutes, or until no longer translucent. Cook times may vary depending on thickness of fish.
3. Remove lemon slices and top with salsa or tapenade.