1 fresh orange
1 fresh lemon
1 white onion
5 tablespoons fresh chopped parsley
1/4 teaspoon butter
2 pounds fresh fish fillets, skinned and deboned
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 teaspoons vegetable oil

Before peeling, finely grate orange and lemon to yield 2 teaspoons of rind. Peel the rind from the orange and lemon. Slice the fruit into 1/4 inch thick pieces.

Peel and chop the onion into 1/4 inch pieces.

Wash the parsley under cold water and chop into 1/4 inch lengths.

Rub the butter on the bottom of the slow cooker. Add the fish fillets. Sprinkle salt and pepper over the fillets. Put the onion and parley and grated rinds on top of fish. Drizzle with vegetable oil.

Cover and cook on LOW for 1 1/2 hours.

Ten minutes before serving, add the orange and lemon slices on top.

Serves 4 to 6.