Slow-Cooker Mediterranean Tomato-Basil Fish with Artichoke Hearts (Gluten-Free, 30-Minute Recipe)
Flaky white fish fillets are gently simmered in a vibrant slow-cooker sauce of tomatoes, garlic, olives, artichoke hearts, and fresh basil for a light, gluten-free dinner packed with Mediterranean flavors. This easy recipe is ready in just 30 minutes and perfect for a weeknight meal.
- 4 4-oz fillets skinless white fish fillets (such as cod or haddock)
- 1 14.5-oz can canned diced tomatoes (no salt added)
- 1 cup marinated artichoke hearts, quartered
- 0.5 cup kalamata olives, pitted and halved
- 0.25 cup fresh basil leaves, chopped
- 3 cloves garlic cloves, minced
- 2 tbsp extra-virgin olive oil
- 1 tsp lemon zest
- 0.5 tsp sea salt
- 0.25 tsp black pepper
- 0.25 tsp crushed red pepper flakes (optional)
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Instructions
In the slow-cooker insert, combine diced tomatoes, artichoke hearts, olives, garlic, olive oil, lemon zest, salt, black pepper, and red pepper flakes. Stir to mix well.
⏱️ 2 minutesNestle the fish fillets into the tomato mixture, spooning sauce over each fillet.
⏱️ 1 minuteCover and cook on HIGH for 20 minutes, or until the fish is opaque and flakes easily with a fork.
⏱️ 20 minutes 🌡️ HIGHGently transfer fillets to plates. Stir fresh basil into the sauce, then spoon sauce over fish to serve.
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Nutrition Information
Per serving. Values are approximate and may vary.
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