It's official: I am LOVING our Mediterranean Mondays. I certainly hope you are as well. Halibut is now officially my favorite fish. The best part of this recipe is that it cooked in about 2 1/2 hours in the crock pot AFTER I got home from work.
The flavor is based on the Provence region in the South of France. The layer of Yukon gold potatoes are covered with a sauce made of lemons, garlic, sun dried tomatoes, olive oil and capers. The halibut fillets hold up well to the slow cooking of the crock pot. If you don't have halibut, try salmon, sea bass or cod.
1/2 cup olive oil
zest of two lemons
1/4 cup fresh lemon juice
4 garlic cloves, minced
1 1/2 t. salt
1/2 t. freshly ground black pepper
1/2 t. sweet paprika
2 t. herbes de Provence
1/2 cup oil packed sun-dried tomatoes, drained
1/2 cup of drained capers
1 lb. Yukon gold potatoes, peeled and diced
6 - 6 oz. halibut fillets
1/2 cup finely chopped fresh flat leaf parsley
In a mixing bowl, whisk together the olive oil, lemon zest and juice, garlic, salt, pepper, paprika, herbes de Provence, sun-dried tomatoes and capers and set aside.
Coat the inside of a 4 - 6 quart slow cooker with nonstick cooking spray. Arrange the potatoes in the slow cooker.
Drizzle some of the lemon sauce mixture over the potatoes and toss to coat the potatoes.
Arrange the halibut over the potatoes and pour the remaining sauce over the halibut.
Cover the slow cooker and cook on high for 2 hours or on low for 3 1/2 to 4 hours. The fish will be opaque in the center and the potatoes will be tender.
Arrange the fish on a serving dish, surround with the potatoes and spoon some of the sauce over the fish. Garnish with the chopped parsley before serving.
From Mediterranean Slow Cooker Cookbook by Diane Phillips