For extra flavor, add some fresh basil or mint leaves to the tents before heating in the slow cooker.
Cooking time: 1–2 hours
Preparation time: 15 minutes
Pot size: 3–5 quarts
1. Mince the garlic and thinly slice the tomatoes. Lay each fillet in a rectangle of aluminum foil large enough to fold over and seal. Put this on each fillet: seasoned salt, dabs of butter, garlic, tomato, wine. Seal packages.
3. Arrange the wrapped fish on a trivet or rack in the slow cooker. Pour water around the base of the trivet. Cover and heat on high setting for 1 to 2 hours.