For Wednesday, I added an additional 12oz pkg of fish and doubled the sauce recipe except for the lemon juice. I didn’t have any white wine on hand so I used chicken broth instead, I also didn’t have any fresh lemons, and so didn’t have any lemon zest.
Pat halibut steaks dry and place in the crock pot slow cooker. In a medium saucepan, melt the butter and slowly whisk in the flour to create a roux. When slightly browned, add the wine and cream, constantly whisking over medium heat until the sauce has thickened. Add the salt, pepper, lemon juice, and lemon zest. Pour the sauce over the fish. Cover; cook on High 2 ½ to 3 hours. Shortly before serving. Add fresh sage and parsley to the sauce and mix until well combined.