Tilapia wrapped in Speck On a Bed of Creamed Spinach

Instructions

1. Drizzle tilapia fillets with a little olive oil and season with salt and pepper
2. Wrap a couple of fo slices of speck or prosciutto around each fillet. If the fillets are too big or the speck is small, you can overlap a second piece to go all the way around the fillet, set aside until spinach is made.
3. Blanch, the spinach in boiling water for 1 minute, remove, drain and squeeze out all excess water, set aside.
4. In a saucepan on medium heat, melt the butter, add the onion, and cook until softened.
5. Add the flour and cook for a couple of minutes, then gradually add the milk, whisking continuously. 
6. Continue to cook and whisk until it thickens.
7. Add spinach to the sauce, mix well, then add the cream until just heated through
8. Add the nutmeg and season with salt and pepper to taste, set aside to cook fish.
9. In another saucepan on medium heat, add a little olive oil and place the wrapped fillets in the pan.
10. Cook for 2-3 minutes on each side until the speck is golden and crisp and the fish is cooked through.
11. In a serving dish, place the creamed spinach and top it with the wrapped fish fillets.
12. Serve hot with lemon wedges on the side.