Entree: Spain – Navarre – Trucha a la Navarra (Navarre-style trout pan-fried with Serrano ham, garlic, and parsley)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 30 min

Ingredients

- 4 whole trout, cleaned, approx. 8 oz (225 g) each
- 6 oz (170 g) thinly sliced jamón serrano or prosciutto
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 3 garlic cloves, thinly sliced
- 1/4 cup (60 ml) dry white wine or dry sherry (optional)
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped
- Salt and freshly ground black pepper to taste
- Lemon wedges for serving

Instructions

1. Step 1: Pat the trout dry inside and out and season lightly with salt and pepper (be cautious with salt because of the ham). If desired, make two shallow diagonal slashes on each side to help cook evenly.
2. Step 2: Lay 1–2 slices of jamón serrano over each trout, tucking slices inside the cavity or laying them across the fillets so the ham adheres during cooking.
3. Step 3: Heat the olive oil and butter in a large skillet over medium-high heat until the butter foams. Add the trout (ham-side up) and cook 3–4 minutes until the underside is golden and crisp.
4. Step 4: Carefully turn the trout and add the sliced garlic to the pan; cook another 3–4 minutes until the fish is opaque and cooked through and the garlic is lightly golden.
5. Step 5: Add the white wine (if using) and lemon juice to deglaze the pan, spooning the pan juices over the fish for 30–60 seconds to meld flavors. Remove from heat.
6. Step 6: Sprinkle the chopped parsley over the trout and serve immediately with lemon wedges and boiled potatoes or crusty bread typical of Navarre.