Swordfish in Parchment with Salmon Cream Angel Hair Pasta:

In an effort to not let go of summer, we opted for swordfish but with a few twists. Since the heavy rain dowsed the grill idea, we went for the parchment approach. Roasting in parchment does something wonderful to no matter what you cook (fish, poultry, tomatoes, etc.). It delivers a juicy result while self-creating its own pan sauce simply by being completely enclosed in parchment and letting it do its thing. I had also taken some leftover roasted salmon and made a smoky salmon cream sauce for which then inspired pasta as the base.

SECRET INGREDIENT: fresh tomatoes with wine in the parchment

Swordfish in Parchment with Salmon Cream Angel Hair Pasta

• Swordfish steaks
• Shallot
• Garlic
• Olive oil
• Salt and fresh pepper
• Lemon slices
• Cherry tomatoes
• Kalamata olives
• White wine
• Parsley