"Lunchbag" Swordfish with Mediterranean Tomato Sauce and Linguini

prep time:: 20 min + chosen marination time
total time:: 1 hr

Makes 4 packets

Brian and I have made the fish part of this dish a few times with lovely results. Instead of using paper bags, we used foil, but I kept the other instructions anyways.

ingredients

3 cups vine-ripened plum (Roma) tomatoes, cored and cut into thin wedges
Salt and freshly ground black pepper
1 tablespoon finely chopped fresh oregano leaves, or 1 teaspoon dried oregano
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon minced garlic
1/4 cup (1 small) minced red onion
2 tablespoon rinsed, drained, and roughly chopped capers
1/2 cup roasted red or yellow bell peppers, coarsely chopped
12 pitted and sliced Greek olives (such as kalamata or Gaeta olives)
2 tablespoons fresh lemon juice
1/2 teaspoon dried chili flakes
6 tablespoons extra-virgin olive oil
1/2 lb dried linguini
4 brown paper lunch bags or 4 large sheets parchment paper or waxed paper (see note)
4(6 oz) swordfish steaks

directions

1
Preheat oven to 450 degrees.
2
Put tomatoes in a large bowl and season with salt and pepper, to taste. Add oregano, parsley, garlic, onion, capers, peppers, olives, lemon juice, pepper oil, and 4 tablespoons of the extra-virgin olive oil. Stir gently just to mix and set aside at least 1 hour. Adjust seasonings, if desired. Mixture will become more liquid and sauce-like over time.
3
Bring a large pot of salted water to a boil and cook linguini until al dente. Drain and toss with remaining 2 tablespoons extra-virgin olive oil. Reserve.
4
To cook the fish:
5
Place a small square of parchment or waxed paper at the bottom of each paper bag. Place small pile of linguini in each of the bags. Top with a spoonful of tomato sauce, making sure to moisten the linguini with the juices. Lay a piece of fish on top and arrange with another spoonful of sauce. Moisten again with juices from the sauce and season with salt and pepper.
6
Fold over the tops of the bags, place them on a baking sheet, and bake for 15 minutes.
7
To serve, transfer the bags to 4 dinner plates and let each diner cut open the package to enjoy the aromas.