- You will need:
- 8 4-oz tilapia fillets (fresh or thawed) 20-30 frozen asparagus spears 1 c. Olive Oil Mayo 1/3 c. lemon juice 3-4 cloves minced garlic 3 tsp sea salt 2 tsp fresh ground pepper
in a mixing bowl. Coat each fillet with the mixture and wrap in aluminum foil. Wrap asparagus seperately and coat with the remainder of the mixture. Put all of the foil packets in a crock pot with the asparagus on top. Put a lid on the pot and cook on slow for 1 1/2 to 2 hours. Confirm fish is fully cooked before consuming.
Number of Servings: 8