This recipe treats fresh ingredients simply and intelligently and will make
more tomato sauce than you’ll need. It is delicious as a pasta sauce side dish
for poultry or on bruschetta. We advise you make extra linguini for a cold
- plum tomatoes cored into thin wedges - 3 cups
- Coarse sea salt and freshly ground black pepper -
- Garlicky Italian Seasoning - 1 tbsp.
- finely chopped parsley - 1 tbsp.
- fresh Ontario garlic minced - 4 cloves
- finely diced red onion - 1/4 c.
- rinsed, drained and roughly chopped capers - 2 tbsp.
- roasted, seeded and coarsely chopped yellow pepper - 1/2 c.
- pitted and sliced Greek olives (Kalamata) - 12
- fresh squeezed lemon juice - 3 tbsp.
- extra-virgin olive oil - 2 tbsp. + 6 tbsp.
- dried linguini - 1/2 pound
- large sheets of parchment paper (may used waxed paper in a pinch) - 3
- Tilapia fillets at 5oz. each (can sub with Orange Roughly fillets) - 4
Put tomatoes in a large bowl and season with salt & pepper to taste. Add
Garlicky Italian Seasoning, parsley, garlic, onion, capers, peppers, olives, lemon
juice and 6 tbsp. olive oil. Adjust seasonings if desired. Mixture will become
Preheat oven to 450F. Bring a large pot of salted water to a boil and cook linguini
until al dente. Drain and toss with remaining 2 tbsp. olive oil. Reserve.
Lay 4 large sheets (about 8-12”) parchment paper on flat surface. Arrange a small
pile of linguini in the center of each of the 4 sheets. Top with a spoonful of tomato
sauce, making sure to moisten the linguini with the juices. Lay a piece of fish on
top and another spoonful of sauce. Moisten again with juices from the sauce.
Fold parchment paper sandwich style, tucking ends under the “bag”.
Put the “bags” on a baking sheet and bake in oven 12-15 minutes. The “bags” will
puff up and brown.
To serve, transfer the bags to 4 warmed dinner plates and
let each diner cut open the package to enjoy the aromas.