Prep time: 20 minutes
Total time: 30 minutes
2 (1-2 pound|454-907 gram) whole butterflied trout (ask your fishmonger to do this)
⅔ cup|158 ml extra-virgin olive oil, plus more for searing
5 tablespoons coarsely chopped fresh flat-leaf parsley
6 large garlic cloves, thinly sliced
4 slices jamón ibérico, thinly sliced
1 dried guindilla pepper or árbol chile
1 sprig rosemary, leaves picked
1 to 2 tablespoons Garnacha wine vinegar, sherry vinegar, or balsamic vinegar
- Season the trout inside and out with salt and coat the skin side with oil. Heat a large cast-iron frying pan over medium-high. Add enough oil to coat the bottom of the pan lightly, and when the oil begins to smoke, add 1 trout, skin side down and splayed open. Cook, shaking the pan back and forth constantly to ensure the fish doesn't stick, for about 1 minute, until you know the skin is free and won't stick. Sprinkle with 1 tablespoon of parsley and continue cooking until nearly cooked through, about 10 minutes. Transfer trout to a serving platter and repeat with other trout.
- Meanwhile, combine the ⅔ cup|158 ml oil and garlic in a small saucepan and warm over medium-high for 35 to 40 seconds, until the garlic is barely golden. Remove from the heat and add the remaining 3 tablespoons of parsley, the jamón ibérico, pepper, and a pinch of salt. Return to heat and cook for about 1 more minute.
- To serve, pour the hot oil over the trout, sprinkle with some of the rosemary, and add a splash of vinegar to each fish.
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