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1
Preheat the oven to 375 degrees F.
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2
Slice the bread into 1/4-inch thick slices.
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3
Cut those slices in half on a diagonal.
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4
Lay the slices on baking sheets in a single layer and brush the bread with extra-virgin olive oil.
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5
Season with salt and pepper.
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6
Place on a baking sheet and bake until crisp outside but still soft within, about 5 to 6 minutes.
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7
On a baking sheet covered with foil, sprinkle salt over the foil.
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8
Lay the trout fillets skin side down and sprinkle the tops of the fillets liberally with more salt.
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9
Set aside in refrigerator for 10 minutes.
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10
Blend the Chili Vinaigrette: In a small bowl, whisk together the garlic, chili oil, olive oil, sherry vinegar, chili powder, salt, pepper and parsley.
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11
Rinse the trout fillets and pat dry.
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12
Sprinkle some pepper on the fillets.
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13
In a shallow dish filled with the flour, dredge the fillets with the flour, shaking off the excess.
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14
Heat the 1/4 cup extra-virgin olive oil in a large skillet over moderately
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15
high heat.
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16
When hot, add the fish, skinned side up, and cook until crisp, about 1 minute.
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17
Turn with an offset spatula and cook on the skinned side until done, about 1 minute.
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18
Transfer to paper towels to drain.
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19
To serve, cut the trout into bite size pieces.
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20
Top each toast with a slice of roasted pepper and a piece of trout.
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21
Spoon some of the vinaigrette over the trout.
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22
Scatter a few olives around each portion, and dust the fish with the remaining parsley.
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23
Serve immediately.
