4 cod fillets or other firm white fish (2 to 3 pounds total)
Salt and black pepper
2 lemons, thinly sliced
½ cup water
Place olives, thyme, capers, anchovy paste, garlic, orange peel and ground red pepper in food processor or blender; pulse to roughly chop. Add oil; pulse briefly to form a chunky paste.
Season cod with salt and pepper. Arrange half of lemon slices in bottom of Crockpot™ slow cooker. Top with cod; cover with remaining lemon slices. Cover; cook on HIGH 1 hour or until fish is just cooked through.
Remove fish to serving plates; discard lemon. Top with Tapenade.