- Six 8-ounce trout fillets, with skin
- Freshly ground pepper
- 6 thin slices of Spanish serrano or Ibérico ham
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 6 garlic cloves, thinly sliced
- 1 fresh red chile, thinly sliced crosswise
- 3 tablespoons chopped parsley
- 2 tablespoons sherry vinegar
- Preheat the oven to 325°. Season the trout fillets with salt and pepper. Press 1 slice of ham onto the skinless side of each fillet.
- In a large nonstick skillet, heat 1 tablespoon of the olive oil until shimmering. Add 3 of the trout fillets, ham side down, and cook over moderately high heat until the ham is crisp, about 3 minutes. Turn the fillets and cook until the skin is crisp, about 1 minute. Transfer the trout fillets to a large rimmed baking sheet, ham side up. Cook the remaining fillets in 1 more tablespoon of olive oil and transfer to the baking sheet. Keep the fish warm in the oven.
- In the skillet, heat the remaining 1/4 cup of olive oil. Add the garlic and cook over moderate heat until golden, about 2 minutes. Add the chile and cook for 1 minute. Add the parsley, vinegar and a pinch of salt. Remove the skillet from the heat.
- Transfer the trout to plates, ham side up. Spoon the chile-garlic oil over the fish and serve right away.
Fragrant, minerally Spanish white blend.