Pan-Seared Trout with Serrano Ham & Chile-Garlic Oil
By á-4084
This 5 star Pan-Seared Trout with Serrano Ham & Chile-Garlic Oil recipe is simple to prepare but impressive enough to serve your guests for a weekend dinner!
- 6
- 15 mins
- 25 mins
Ingredients
- 6 (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 parsley, chopped
- 2 tablespoons sherry vinegar
Preparation
Step 1
Preheat the oven to 325°F.
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.
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