"Lunchbag" Swordfish with Mediterranean Tomato Sauce and Linguine

Makes 4 servings

Jennifer

ingredients

3 cups plum (Roma) tomatoes, cored and cut into thin wedges
Salt and black pepper
1 Tbsp finely chopped fresh oregano leaves, or 1 tsp dried oregano
1 Tbsp finely chopped fresh flat-leaf parsley
1 Tbsp minced garlic
1/4 cup (1 small) minced red onion
2 Tbsp 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 Tbsp lemon juice
1/2 tsp dried chili flakes
6 Tbsp extra-virgin olive oil
1/2 pound dried linguine
4 brown paper lunch bags or 4 large sheets parchment paper or waxed paper (see note)
4 (6-ounce) swordfish steaks (or a white fish of your choice)

1
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.
2
Preheat oven to 450 degrees F.
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: Place a small square of parchment or waxed paper at the bottom of each paper bag. Place small pile of linguine in each of the bags. Top with a spoonful of tomato sauce, making sure to moisten the linguine 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.
5
Fold over the tops of the bags, place them on a baking sheet, and bake for 15 minutes.
6
To serve, transfer the bags to 4 dinner plates and let each diner cut open the package to enjoy the aromas.