Swordfish in a Lunchbag

The lunchbag is a fun presentation for any meal! I think this is the third time I've made this meal and it is great every time. Just make sure you have some wine, b/c you're going to want to celebrate this one when you're done (and using swordfish makes any meal fancy-schmancy)


I first lined a baking sheet with two parchment baskets:




You then add the pasta and sauce, then top with swordfish and more sauce:


The hard part is getting it into the bag but that looks like this:
Once it's done it looks like this (watch for the steam!):
And add some grated fresh parm:





 Some updated photos from the last time I made this:

 

Ingredients

For the sauce:

• 3 cups vine-ripened plum (Roma) tomatoes, cored and cut into thin wedges (or a 28oz can of diced tomatoes)
• 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 tablespoons 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)
• 2 tablespoons fresh lemon juice
• 2 tablespoons pepper olive oil or 1/2 teaspoon dried chili flakes
• 6 tablespoons extra-virgin olive oil

For the rest of the meal:

• 1/2 pound linguine (cooked according to package directions)
• 2 brown paper lunch bags or 2 large sheets parchment paper or waxed paper
• 2 (6-ounce) swordfish steaks

Directions

1. Put tomatoes in a large bowl and season with salt and pepper, to taste.

2. Add oregano, parsley, garlic, onion, capers, peppers, olives, lemon juice, pepper oil, and 4 tablespoons of the extra-virgin olive oil.

3. 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.

4. Preheat oven to 450 degrees F.

5. Bring a large pot of salted water to a boil and cook linguine until al dente. Drain and toss with remaining 2 tablespoons extra-virgin olive oil. Reserve.

6. 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.

7. Fold over the tops of the bags, place them on a baking sheet, and bake for approximately 15 minutes (will greatly depend of the thickness of the fish - check the temperature with an instant read thermometer - should be 130).

8. Let each diner cut open the package to enjoy the aromas.

9. Garnish with parmesan cheese

Adapted from Michael Chairello from Food Network

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