Lunchbag Swordfish with Mediterranean Tomato Sauce and Linguini (Michael Chiarello) Recipe

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Lunchbag Swordfish with Mediterranean Tomato Sauce and Linguini (Michael Chiarello)
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Ingredients
15
Count
Nutrition
449
Calories
Total time
55
Minutes
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Ingredients:

Directions:

  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: (See Chef's Note below if using waxed paper.) Place a small square of parchment or waxed paper at the bottom of each paper bag. Place small pile of linguini in each of the bags. Top with a spoonful of tomato sauce, making sure to moisten the linguini 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.
  7. *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.
  8. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 449.4 Kcal (1882 kJ)
Calories from fat 319.23 Kcal
% Daily Value*
Total Fat 35.47g 55%
Cholesterol 59.72mg 20%
Sodium 181.36mg 8%
Potassium 174.33mg 4%
Total Carbs 17.35g 6%
Sugars 5.99g 24%
Dietary Fiber 2.24g 9%
Protein 14.71g 29%
Vitamin C 23.3mg 39%
Vitamin A 0.3mg 10%
Iron 100.7mg 559%
Calcium 25.6mg 3%
Amount Per 100 g
Calories 131.69 Kcal (551 kJ)
Calories from fat 93.54 Kcal
% Daily Value*
Total Fat 10.39g 55%
Cholesterol 17.5mg 20%
Sodium 53.14mg 8%
Potassium 51.08mg 4%
Total Carbs 5.08g 6%
Sugars 1.76g 24%
Dietary Fiber 0.66g 9%
Protein 4.31g 29%
Vitamin C 6.8mg 39%
Vitamin A 0.1mg 10%
Iron 29.5mg 559%
Calcium 7.5mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.5
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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