Yes, you can cook fish in the slow-cooker. It works really well as it is a gentle method of cooking BUT I have yet to find an 8-hour recipe for fish that would mean you could come home to a fish supper after a day out at work (except the fish chowder I posted last week). So this might be a weekend thing. However, the recipe below would make for a great weekend. Considering I just made it up as I went along, it was truly awesome!
3-400g/1lb fish fillets - I used plaice and left the skin on
400g/3 cups or more frozen spinach
1 tsp freshly grated nutmeg
pinch of salt
2 tbsp lemon juice
2 tbsp olive oil
2 generous sprigs each fresh flat-leaf parsley and lemon balm
Blast the spinach in the microwave for 4 minutes on high to get most of the defrosting out of the way. Tip out some of the resulting water but don't try and drain it. Place it in the bottom of your slow cooker. Sprinkle with the nutmeg and half the salt.
Place the fish on top of the spinach, ideally not touching the sides, sprinkle over the herbs and douse with the lemon juice and olive oil. Sprinkle over the rest of the salt.
Cook on low for 2-2 1/2 hours.
Sophisticated eating from your slow cooker. Who'd have thunk it? This was awesome. The fish was perfect and the seasoning in the spinach was spot on. It was almost a shame we didn't have guests although we were way too tired to be good company. What was an even greater shame was the absence of a bottle of chilled Chablis on the table but you can't have it all.