 | | Directions |
- Heat 4 tablespoons of olive oil in a saucepan or dutch oven over medium heat.
- Add the red onion, red pepper, garlic, oregano, parsley and capers.
- Saute for 10-15 minutes.
- Add canned tomatoes, lemon juice and red pepper flakes.
- Stir and simmer over medium low heat for 10 minutes and then remove it from the heat.
- Cook pasta according to package directions and then drain.
- Place in a medium bowl and drizzle with olive oil.
- Tear off 4 pieces of waxed paper to be 14 inches long.
- Fold each sheet in half.
- Cut an 8 or 9 inch circle, leaving the folded side intact. Open up the sheets.
- On one of the circles, place a small amount of pasta.
- Top with a spoonful of the tomato sauce and then a fish fillet. Top that with another spoonful of tomato sauce.
- Season with salt and pepper.
- You may also sprinkle a little parmesan cheese on top of the sauce.
- Fold the other circle over the top.
- Go around the edge and fold it over 2 or 3 times to seal.
- Place on a baking sheet and repeat with the rest of the fillets.
- Bake in a 350° F oven for 12-15 minutes.
- Note: You will have sauce left over but it can be used as any pasta sauce would be used. The sauce makes approximately 4 cups.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Container: large baking sheet, waxed paper, saucepan, pasta pot
Servings: 4
|  | | Ingredients | | - | | 42 ounces Italian style tomatoes - chopped and undrained |
| - | | salt and pepper to taste |
| - | | 1 tablespoon oregano - fresh and chopped |
| - | | 1 tablespoon parsley - fresh and chopped |
| - | | 1 tablespoon garlic - minced |
| - | | 1/4 cup red onion - chopped |
| - | | 2 tablespoons capers - drained, rinsed and rough chopped |
| - | | 1 red bell pepper - seeded and chopped |
| - | | 2 tablespoons lemon juice |
| - | | 1/2 teaspoon red pepper flakes |
| - | | 6 tablespoons olive oil |
| - | | 1/2 pound spaghetti or linguini |
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