1kg Cape Salmon, cut into 3cm slices
4 Table spoons melted butter
2 Table spoons chopped Parsley
1 Tea spoon Salt
2 Tea spoon Paprika
¼ Tea spoon Basil
6 Table spoon Fresh Cream
Squeeze of Lemon juice
Freshly ground Black Pepper
Mix together butter, parsley, lemon juice and seasoning. Wash fish slices, pat dry and arrange on a pre-heated, buttered grilling pan. Spread half the sauce over the fish and grill for 3-4 minutes. Turn fish slices over, spread with remaining sauce and cook for a further 2-4 minutes until fish is cooked.
Remove fish to a heated serving platter.
Pour cream onto grilling pan on top of stove. Mix well with buttery fish juices and pour over fish.
Serve with boiled potatoes, tossed in butter, and a French salad.
Serves 4 – 6