Lemon Pepper Tilapia – Slow Cooker
- 1 bunch asparagus
- 6 fillets tilapia
- 3 lemons juiced
- ground pepper to taste
- sea salt to taste
- 3 tbsp ghee or olive oil
- Place each fillet in the middle of a piece of foil and season with salt, pepper, and the juice of ½ a lemon. Add ½ tablespoon of ghee or olive oil on top then top fillets with asparagus, divided evenly among them.
- Fold the sides of the foil over the fish and then fold the ends of the foil to form a packet. Repeat the process until the fish fillets and asparagus are all wrapped in individual foil packets.
- Place packets in the slow cooker (it’s fine if they are stacked on top of each other).
- Cover and cook on low for 4 hours or on high for 2 hours. Enjoy!
Not all slow cooker meals have to be stews or soups! If you’re intimidated by cooking fish, this is one of the easiest places to start. You can play around with different fish as well - try using halibut or cod for something different! We absolutely love this paired with coconut rice.