Mix chopped parsley, oregano, olive oil, salt, and pepper to create the marinade.
Skin the monkfish tails and marinate for 20 minutes.
Place four speck slices and three sage leaves on a work surface, then wrap a fillet.
Repeat the wrapping process for the second fillet and place both on a baking tray.
Bake in an oven at 200°C for 12 to 15 minutes.
Fry the chopped shallot in oil until soft.
Add vinegar and boil until dry, then add red wine and reduce to one quarter.
Add stock and reduce by half before straining through a sieve.
Slice the cooked fillets and serve drizzled with the sauce.