wrote:
I purchased a slow cooker (Hamilton Beach 3qrt) and the included recipe
book
does not have any recipe for fish. Does it mean that a slow cooker is
not good for fish?

I want to try on cod fillets after thawing them overnight. What
guidelines should I follow
during slow cooking to get the best results, I want the cod fillets to
remain firm and not
turn into a pulp?

Bad idea. If the slow cooker has any usefulness at all, which is
debatable, it's for tough meats that low temperatures will break down
over a long period of time while you're at work or otherwise out of the
house. None of that applies to fish, which wants to be cooked quickly
and to retain its texture.

But fish doesn't have to be difficult, or tricky. Baking, with various
seasonings and toppings, works quite well. For example,

Baked Cod Fillets with Basil

3/4 lb. cod fillets
1 tsp olive oil
1 tsp lemon juice
1/2 tsp dried basil, crushed
2 Roma tomatoes, seeded and sliced thinly


Preheat oven to 400°F. Pat fish dry and cut into 2 serving pieces.
Combine oil and lemon juice in a baking dish. Add fish and turn to coat
both sides. Sprinkle with basil, pepper and salt. Overlap tomatoes in
even layer on fish. Bake 10 to 15 minutes, depending on thickness of
fillets. Fish does not have to "flake" to be done, it should just be
opaque all the way through. -aem