Bold and Zesty White Fish with Bell Peppers in the Slow Cooker

Bold and Zesty White Fish with Bell Peppers in the Slow Cooker
Chef Brainy
What Started it all:
White fish, Bell pepper, vinegar (apple cider, balsamic), slow cooker

This recipe brings together the delicate flavor of white fish with the vibrant crunch of bell peppers, all enveloped in a tangy vinegar sauce. Perfect for a weeknight meal that's both healthy and packed with flavor.


  • 4 white fish fillets (such as cod or tilapia)
  • 2 bell peppers (one red, one yellow), sliced
  • 1/4 cup apple cider vinegar
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 3 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1/2 teaspoon red pepper flakes (optional, for a kick)
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh cilantro or parsley, chopped (for garnish)


  1. Prep the Slow Cooker: Drizzle olive oil into the bottom of the slow cooker to prevent sticking.
  2. Season the Fish: Season the white fish fillets with salt and pepper on both sides.
  3. Layer Ingredients: Place the seasoned fish fillets at the bottom of the slow cooker. Top with the sliced bell peppers.
  4. Prepare the Sauce: In a small bowl, whisk together the apple cider vinegar, balsamic vinegar, soy sauce, honey, minced garlic, minced ginger, and red pepper flakes.
  5. Add the Sauce: Pour the sauce over the fish and bell peppers, ensuring everything is well-coated.
  6. Cook: Cover and cook on low for 2-3 hours or until the fish flakes easily with a fork and the bell peppers are tender.
  7. Serve: Carefully remove the fish and bell peppers from the slow cooker. Garnish with chopped cilantro or parsley.

There you have it, a bold and zesty white fish dish that's sure to impress! This flavorful creation is perfect for those who love a little kick and a lot of zest. Enjoy this dish with steamed rice or a light salad for a complete meal.

NOTE: Unless added by users, images generated by AI may not actually look like the recipe.

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