3 cups vine ripened tomatoes cored and cut up
salt and pepper
1 tbs fresh oregano
1 tbs fresh parsley
1 tbs minced garlic
¼ cup minced red onion
2 tbs rinsed drained capers
½ cup roasted red peppers chopped
12 pitted sliced Greek olives (if desired)
2 tbs fresh lemon juice
½ tsp dried chili flakes or dash of cayenne pepper
6 tbs olive oil
½ lb dried linguini
4 large parchment sheets
4 6 ounce cod fillets
Put tomatoes in large bowl season with salt and pepper to taste. Add oregano
parsley,garlic,onion,capers,peppers,olives,lemon juice, and cayenne and 4 tbs olive oil,stir gently to mix set aside for 1 hour, adjust seasonings if necessary.
Preheat oven to 450 degrees F.
Cook linguini until al dente.Drain and toss with remaining 2 tbs olive oil.
Cut parchment into four 8 inch circles
in center of circle place small amount of pasta then spoonful of sauce, lay fish on top and add another spoonful of sauce, moisten again with juices from sauce season with salt and pepper.
Firmly fold parchment into semicircle and fold edges to seal.Place on cookie sheet and bake for 20-25 minutes.
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