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Serves 6


• 6 trout, about 9 ounces each, scaled and cleaned
• 6 thin slices of Serrano ham or prosciutto
• 3 cups sunflower oil
• 1 onion, finely chopped (optional)
• 2¼ pounds tomatoes, peeled, seeded, and chopped
• 1 teaspoon sugar
• 1 large red bell pepper, seeded and cut into strips
• 1/2 cup all-purpose flour
• salt


Season the trout inside and out with salt and let stand for about 10 minutes.

Place a slice of ham inside the cavity of each fish and close the cavity with a wooden toothpick.

Using 3 tablespoons of the oil, the onion, if using, the tomatoes, and sugar, make a thick tomato sauce. Stir in the bell pepper and cook stirring occasionally, for 10 minutes, then transfer to a serving dish and keep warm.

Meanwhile, heat the remaining oil in a skillet.

Coat the trout in the flour, shaking off any excess, add to the hot oil, in batches if necessary, and cook until golden brown. Transfer to the serving dish and serve immediately.

    Note: Some people prefer to serve the trout without the tomato sauce. Also, some people prefer to wrap the ham around the trout, holding it in place with a wooden toothpick, and frying the fish without coating them in flour.

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