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

• Six 8-ounce trout fillets, with skin
• Salt
• Freshly ground pepper
• 6 thin slices of Spanish serrano or Iberico 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

1. Preheat the oven to 325.
2. Season the trout fillets with salt and pepper.
3. Press 1 slice of ham onto the skinless side of each fillet.
4. In a large nonstick skillet, heat 1 tablespoon of the olive oil until shimmering.
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. Turn the fillets and cook until the skin is crisp, about 1 minute.
7. Transfer the trout fillets to a large rimmed baking sheet, ham side up.
8. Cook the remaining fillets in 1 more tablespoon of olive oil and transfer to the baking sheet.
9. Keep the fish warm in the oven.
10. In the skillet, heat the remaining 1/4 cup of olive oil.
11. Add the garlic and cook over moderate heat until golden, about 2 minutes.
12. Add the chile and cook for 1 minute.
13. Add the parsley, vinegar and a pinch of salt.
14. Remove the skillet from the heat.
15. Transfer the trout to plates, ham side up.
16. Spoon the chile-garlic oil over the fish and serve right away.

trout, salt, freshly ground pepper, thin slices of spanish serrano, extravirgin olive oil, garlic, fresh red chile, parsley, sherry vinegar

Taken from www.foodandwine.com/recipes/pan-seared-trout-serrano-ham-and-chile-garlic-oil (may not work)