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.