Pan-Seared Trout with Serrano Ham and Chile-Garlic Oil

1. 1

   Preheat the oven to 325.

2. 2

   Season the trout fillets with salt and pepper.

3. 3

   Press 1 slice of ham onto the skinless side of each fillet.

4. 4

   In a large nonstick skillet, heat 1 tablespoon of the olive oil until shimmering.

5. 5

   Add 3 of the trout fillets, ham side down, and cook over moderately high heat until the ham is crisp, about 3 minutes.

6. 6

   Turn the fillets and cook until the skin is crisp, about 1 minute.

7. 7

   Transfer the trout fillets to a large rimmed baking sheet, ham side up.

8. 8

   Cook the remaining fillets in 1 more tablespoon of olive oil and transfer to the baking sheet.

9. 9

   Keep the fish warm in the oven.

10. 10

    In the skillet, heat the remaining 1/4 cup of olive oil.

11. 11

    Add the garlic and cook over moderate heat until golden, about 2 minutes.

12. 12

    Add the chile and cook for 1 minute.

13. 13

    Add the parsley, vinegar and a pinch of salt.

14. 14

    Remove the skillet from the heat.

15. 15

    Transfer the trout to plates, ham side up.

16. 16

    Spoon the chile-garlic oil over the fish and serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.