The recipe makes more tomato sauce than you will need for the fish. It is delicious as a pasta sauce, a topping for bruschetta, or a sauce or side dish for grilled poultry or meat. For the best flavor, use garden fresh tomatoes.

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 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 or Gaeta olives)
• 2 tablespoons fresh lemon juice
• 2 tablespoons pepper olive oil or 1/2 teaspoon dried chili flakes
• 6 tablespoons extra-virgin olive oil
• 1/2 pound dried linguini
• 4 brown paper lunch bags or 4 large sheets parchment paper or waxed paper (see note)
• 4 (6-ounce) swordfish steaks

Directions

*Chef's Note: To make waxed or parchment paper "bags": Fold 4 large sheets of paper in half. With the fold as the spine, cut a large semicircle (about an 8-inch radius) with one end more pointed than the other (opened out, the shape resembles a heart). Open the circles. Layers the ingredients in the center of the paper as instructed above. Leave a 1-inch border of paper clear.

Close the parchment over the fish. Starting at the flatter end of the semicircle, firmly fold the edge inwards. Fold entire edge into a series of tight, flat, overlapping pleats to enclose the fish. Fold the last pleat several times and tuck it under the bag. Put the bags on a baking sheet and bake in the oven 12 to 15 minutes. The bags will puff up and brown. Waxed paper is a nice touch to make the cooking bags because you can see the colors of the sauce through it.