For extra flavor, add some fresh basil or mint leaves to the tents before heating in the slow cooker.

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.