Tilapia wrapped in Speck On a Bed of Creamed Spinach

by Zarina
Tilapia wrapped in Speck On a Bed of Creamed Spinach

This is such a fabulously quick and flavour-bursting meal. The tilapia fillets are drizzled with olive oil, seasoned, then wrapped in the beautiful speck and pan-fried for a couple of minutes on each side until golden and crispy. I placed them on top of some delicious creamed spinach which was the perfect pairing; all washed down with a gorgeous vino glass.

I picked up a packet of thinly sliced speck from Borough market recently, which is what gave me the inspo for the dish. Speck is a cured and slightly smoked ham laced with juniper and bay leaves; even the thinnest slice has massive flavours. If you can’t find speck, then prosciutto works beautifully too.

Tilapia wrapped in Speck On a Bed of Creamed Spinach

Tilapia wrapped in Speck On a Bed of Creamed Spinach

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 4 Tilapia Fillets
  • Olive Oil
  • 8 Slices Speck or Prosciutto
  • Sea Salt
  • Freshly ground black pepper
  • 2 tbsps Butter
  • 1 Onion chopped fine
  • 2 tbsp Plain flour
  • 200ml Milk of choice – I used oat milk
  • 400g Spinach
  • 100ml Oat cream (or single cream)
  • Pinch of Nutmeg
  • Garnish: Lemon wedges


  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.
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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