- 2 tablespoons olive oil, divided
- 2 large rainbow trout, butterflied
- Freshly ground black pepper
- 6-8 thin lemon slices
- 1 small bunch kale, coarsely chopped
- 1 clove garlic, finely minced
- A drizzle of lemon juice
6 thin slices serrano ham
Pre-heat the oven to 350°F.
Heat 1 tablespoon of the olive oil in a large cast iron skillet over medium-high heat. Season the trout with salt and pepper on all sides and sear it in the pan, skin-side down, until crispy, about 4 minutes. Carefully transfer the trout, skin-side down, to a large roasting pan. Top each fish with a few slices of lemon and place in the oven. It will take 5–7 minutes to cook through, depending on the size of the fish.
While the fish is roasting, wipe out the cast iron pan with a paper towel and heat the remaining 1 tablespoon olive oil over medium heat; toss in the kale. Gently wilt for 2–3 minutes before adding the garlic, then finish with salt, pepper and a drizzle of lemon juice.
Once the fish is finished (if you touch it with your finger, it should be firm but still give off a little moisture), arrange on two serving platters and top each fish with a generous portion of kale and several slices of serrano ham. Serve immediately.
–From Seamus Mullen’s Hero Food by Seamus Mullen/Andrews McMeel Publishing