Angelfish is inexpensive, on the SASSI green list and has the perfect delicate texture for pies and a pasta like this, where the Champagne cream sauce is the star. It's a fish I buy whenever I can. Using smoked angelfish in this recipe is sublime- I've made it to rave reviews. Now, please don't break open a bottle of your treasured expensive bubbles for this- local sparkling wine is perfect, but a rule that's worth following is, don't use it in your cooking if you won't drink it. Enjoy what you Don't use in the sauce with the meal.