Pan-Seared Lemon-Garlic Haddock with Roasted Cherry Tomatoes & Spinach

Preheat the slow-cooker on the high setting. In a small bowl, combine olive oil, lemon zest, lemon juice, minced garlic, salt, and black pepper.

Arrange cherry tomatoes and spinach in the bottom of the slow-cooker. Drizzle with half of the lemon-garlic mixture.

Pat haddock fillets dry and place them on top of the vegetables. Brush with the remaining lemon-garlic mixture.

Cover and cook on high for 15–18 minutes, or until the fish is opaque and flakes easily with a fork.

Carefully remove the fish with a spatula. Serve over the roasted tomatoes and spinach, garnished with fresh parsley.