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.
Preheat oven to 450 degrees F.
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.
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.
Fold over the tops of the bags, place them on a baking sheet, and bake for 15 minutes.
To serve, transfer the bags to 4 dinner plates and let each diner cut open the package to enjoy the aromas.