Mellow, slightly sweet and devoid of the overt fishy flavor that's polarizing for so many, this slow-cooker cod is perfect for pairing with a show-stopping sauce like this tomato-balsamic jam. Diced pancetta provides a salty counterpart to the sweet onion, tomatoes, vinegar and honey and gives the jam complexity. Garnish with fresh thyme sprigs, if desired. Source: Everyday Slow Cooker

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Ingredients

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Directions

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  • Cook the pancetta in a nonstick skillet over medium, stirring occasionally, until crisp, about 5 minutes. Transfer the pancetta and drippings to a 5-quart slow cooker. Add the onion, tomatoes, vinegar, and honey, stirring to combine. Partially cover, and cook on HIGH until the mixture is syrupy and jam-like, about 4 hours.

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  • Stir together the thyme and black pepper in a small bowl. Sprinkle over the cod fillets. Place the fish on the tomato mixture in the slow cooker; cover completely, and cook on LOW until the fish flakes easily with a fork, about 25 minutes. Serve the cod with the tomato jam; sprinkle with the parsley, if desired.

Nutrition Facts

243 calories; 8 g total fat; 4 g saturated fat; 470 mg sodium. 11 g carbohydrates; 1 g fiber; 8 g sugar; 30 g protein; 4 g added sugar;