Rayden Road Kingklip.

S4
4x200g kingklip filets (any nice white fish will do)
30g anchovies
5-6 cloves of garlic
40g capers
2 small de-seeded chilis
300ml white wine
100ml cream
pepper

Finely chop anchovies, capers, chilis and garlic. Heat a saute pan with some butter in it.
Fry the garlic and chilis for 2 min, making sure the garlic don't turn brown. Mix in the anchovies, capers and wine. reduce till half.
Wash down the filet's and pat them dry with papertowels. Season with pepper and put in the pan. Put on the lid and simmer gently for 8 minutes. Once done take out the filet's and put on a oven heated plate and cover with foil.
Take the pan off the heat and pour the cream over the sauce, whisk and simmer for 2 min. Season to taste and serve with pasta.

drink: Durbanville Hills Merlot 2005