FISH
Salmon Lox
Smoked Salmon
Paella
Crab Cakes
Fish Curry
Octopi Curry
Sole
Baked Fish
Fish Soufle
Fish Mousse
Salmon Mousse
A-La-Kingklip
Snoek Curry
Barracuda

METHOD
Place the fillets in tin foil with dull side of tin foil outwards in  a long baking dish.
Season with salt and pepper
- flake some butter on top
- sprinkle with a little lemon juice and parsley.
Close tin foil - bake 350 F for approximately 30 minutes.

Sauce
Prepare a roux with butter and flour add the cream, white wine, add shrimp. Cook gently until thick.

Serve with small boiled potatoes and green peas.

Good size fillets of white fish (hake) deeply slashed on skin side.
Butter
Al; foil
lemon juice
parsley

Sauce
fresh/frozen shrimp
Butter
Flour
Cream
Dry white wine