Fish fillets with speck and walnuts

Difficulty: low

Cooking time: 15 minutes

Preparation: 10 minutes

Ingredients for: 2 people

A tasty main fish course that is easy to prepare, pan-ready in just a few minutes

delicious fish fillets with speck and walnuts, simple and fast!

You can use your favourite fish, choosing among the fresh fish available at the fishmongers.

If you haven’t got any rum to add and reduce, you can use brandy or simply white wine.

This very easy recipe is really delicious and is good enough to grace any table!


  • 400 g fish fillets (sea bass, trout, perch, bream, cod, etc.) • 60 g speck • 8-10 walnuts • 1 small glass of rum • 1 sprig of thyme (or rosemary) • ground durum wheat semolina (or flour) as required • extra virgin olive oilbuttersaltpepper


Clean the fillets thoroughly by removing all the bones, cut into small strips. You can remove the skin, if you prefer.

Cut the speck into thin strips, shell the walnuts and coarsely chop them.

Coat the fillets in the semolina, then fry them gently in a hot pan with a drizzle of oil and a nob of butter. Turn them over carefully so as not to break them up.

Season with salt and pepper and transfer the fish momentarily to a tray.

Add the rum to the cooking juices and evaporate, then add the speck and walnuts. Fry gently for a couple of minutes and put the fish fillets back into the pan. If the juices dry out too quickly, you can add a drop of water.

Add some flavour with a few thyme leaves or chopped rosemary after cooking for 5-6 minutes, depending on the thickness of the fillets.

The fish fillets with speck and walnuts are ready. Serve them immediately, garnished with the cooking juices. Enjoy!

Taken from the