Sounded odd to me too but if you can bake a cake in your crockpot (a really awesome molton-lava one) then cooking fish in your crockpot doesn’t seem too far off.
I got this recipe from here.
What You Need:
1/2 pound to 2 pounds of salmon
12 oz of fresh spinach
1/2 t black pepper
3/4 t kosher salt
2 t dill
1/4 cup white wine (water, vegetable broth, or apple juice would all work in place of white wine.)
PUT entire bag of pre-washed spinach in the crockpot (use organic spinach – spinach is one of the worst for having E-coli…don’t believe me, read here. 3 deaths?!)
PLACE the fish on top of the spinach and sprinkle both sides with spices and herbs.
SLICE the lemons and place them on top and around the fish. Pour in the wine.
COOK on low for about 2 hours or until it flakes easily with a fork.
Normally with a crockpot meal you don’t really have to watch the clock. If it goes over no biggie- it will just be more tender. Not the case with this meal. I cooked it longer than 2 hours (just waiting for ppl to come home) and it was a little tough. Remember how we talked about overcooked fish gets tough and fishy? True. It was still good though and incredibly easy. Next time I’ll just watch it a bit more. The surprise with this one was the spinach. Oh my goodness it tasted so good. There were 4 adults eating this meal and we all wanted more spinach. If I were to ever make it again for more than just our little family I would put another bag in. It seems like a lot of spinach when you are stuffing it in but it cooks down a ton.
This is good and is in my lemony-goodness obsession category (Ok, I don’t actually have a lemony-goodness category, but I should). Put this on your list to try.