Page 14 - 2022 Recipes | University of Rochester

Rick Crummins’
“ The fish dish”

NUMBER OF SERVINGS: 3–4 PREP TIME: 10 minutes COOK TIME: 30-40 minutes

INGREDIENTS:
1 lb cod, haddock, halibut, or similar firm, white fish
1-2 tbsp olive oil
1 red bell pepper, chopped
1 small onion, diced
2 cloves garlic, sliced or chopped
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
Red pepper flakes, to taste
¼ cup pitted Kalamata olives, chopped
½ cup diced canned or fresh tomatoes in season, or sauce (use a little less, maybe 1/3 cup)
½ cup white wine
Crumbled feta cheese

DIRECTIONS:
Pre-heat oven to 425° F.

In a large skillet that has a tight-fitting lid, sauté peppers and onions in olive oil over medium
heat until softened, then add garlic, and sauté for a minute or two more. Add oregano, basil
and red pepper flakes, along with salt and pepper (you don’t need much salt).
Add white wine, tomatoes and olives. Stir to combine. Continue cooking for a minute or two.

Turn off heat, and lay fish on top and sprinkle liberally with feta cheese. Cover with the lid and
bake in oven for 15-20 minutes, depending on thickness of fish and/or desired doneness.
Plate the fish and spoon sauce on top. Goes well with steamed rice.

RICH CRUMMINS is the Deputy General Counsel for the University of Rochester.

During this season of “thanks,” I am most grateful to work with people that are talented and
absolutely dedicated to doing their best, in the face of extraordinary challenges, to serve the
University and the interests of its students, patients, faculty and staff.