Herby Fish On A Bed of Vegetables

Step 1: Grease the interior of the slow cooker.

Step 2: Wash the potatoes and slice them thin on a mandoline.

Step 3: Layer the potato slices in the slow cooker, drizzling each layer with oil (approximately 2 tablespoons total) and salting and peppering each layer as you go.

Step 4: Cut the dark green ops off each leek and split each leek vertically into quarters; hold the quarters under running water to wash out any sand and dirt.

Step 5: Chop leeks into 1/2-inch-wide slices and layer on top of potatoes, seasoning each layer with salt and pepper.

Step 6: Scatter tomatoes over top.

Step 7: Cover and cook on Low 4-5 hours until vegetables are as soft as you like them.

Step 8: Meanwhile, microwave diced onion on high 1 minute, or just until onions are softened.

Step 9: Add the 2 remaining tablespoons of oil to onions along with dill and basil.

Step 10: When vegetables are as tender as you like them, layer fish fillets on top of vegetables, with thicker ends of fillets around the outside of the crockpot and thinner fillets in the middle.

Step 11: Spread the onion-herb mixture over the top.

Step 12: Cover the slow cooker, turn to High, and cook 15 minutes. Test the thicker parts of fish to see if they're flaky and, if they're not, cook 5 more minutes then test again; repeat every 5 minutes if necessary until fish is flaky.

Step 13: For best presentation, when fish is flaky, lift the fish onto a plate and tent with foil to keep warm. With a slotted spoon, lift out the layers of vegetables onto a platter or low-sided serving dish, lay the fish over the top and serve. Or, for more convenience, just lift servings to individual serving dishes using a serving spoon large enough to cut down through all the layers and lift out together.