gail johnson mama-gail at samobile.net
Thu Jun 30 19:58:27 GMT 2011


1 ½ pounds of tilapia (about 8 pieces)

1 medium sweet onion, sliced very thin

1 handful of fresh Italian flat leaf parsley, scissored

3 tablespoons olive oil

1 lemon

Salt and pepper

Put two tablespoons of olive oil in the bottom of a cold Crock Pot.  
Add thinly sliced onion. Cover and cook for 30 minutes on low (onions 
need a little longer to cook). While it is cooking, zest the peel of 
one lemon and then slice the fruit. Scissor the parsley. Add a layer of 
fish, sprinkle with salt and pepper, add lemon zest, a few lemon slices 
and some parsley. Add one more layer of fish and top the same way. 
Drizzle the last tablespoon of olive oil over the top. Continue cooking 
on low for one hour. Cook times may vary. Fish should be flaky but not dry.

Serve this with rice cooked with chicken stock (in place of water) and 
one tablespoon of butter. Add Ingredient Add Divider Ingredients Add 
Cooking Step Directions
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