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

I loved this recipe! The fish came out perfect and the ham added a nice complimentary flavor to the fish. As Alex notes, it also keeps the fish moist.


Six 8-ounce trout fillets, with skin
Salt
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.

CONTRIBUTED BY ALEX RAIJ - food and wine