Roast Eye Fillet With Warm Fennel And Speck Salad

Preparation:

Preparation: Fillet the fish and roast it, add the fennel cut into julienne strips and sautéed in a pan with oil, basil and parsley. Also cut the speck into julienne strips and roast it in a non-stick pan Note: first fry the speck, then roast the fish in the same pan, leaving the skin on and roast it well, turn it off the gas for a moment and serve, still in the same pan, pass the fennel, make them crunchy.