Pat the Chilean sea bass fillets dry with paper towels and season both sides with salt and pepper.
In a small bowl, whisk together the honey, Dijon mustard, soy sauce, olive oil, and minced garlic until well combined.
Place the seasoned sea bass fillets in your slow cooker.
Pour the honey Dijon glaze evenly over the sea bass fillets.
Cover and cook on low for 2-3 hours, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
Carefully remove the sea bass fillets from the slow cooker and transfer to serving plates.
Garnish with lemon slices and fresh dill or parsley, if desired.
Serve immediately with your preferred sides.
Variations & Tips
For a different flavor profile, swap the honey for maple syrup or agave nectar. If you’re looking for a bit of heat, add a teaspoon of crushed red pepper flakes to the glaze mixture. For a more citrusy note, mix in some fresh orange zest or juice into the glaze. Remember, slow cookers can vary in heat, so keep an eye on the fish to avoid overcooking.
