Ingredients

• 12 1/4-inch-thick slices country-style bread, cut in half crosswise
• 2 tablespoons extra-virgin olive oil, plus more for brushing
• Kosher salt
• Freshly ground pepper
• 4 trout fillets, skin on
• 1/2 cup instant flour (such as Wondra)
• 1 cup chopped roasted red peppers
• 16 oil-cured black olives, halved and pitted
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon chili powder
• 1 large clove garlic, minced
• 3 tablespoons sherry vinegar
• 4 tablespoons hot chili oil
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 2 tablespoons finely chopped fresh parsley

Instructions

1. Make the bruschetta: Preheat the oven to 375 degrees F. Lay the bread slices on baking sheets, brush with olive oil and season with salt and pepper. Bake until crisp, 5 to 6 minutes.
2. Line a rimmed baking sheet with foil, then sprinkle 2 tablespoons salt over the foil. Lay the trout fillets skin-side down on the salt and sprinkle liberally with more salt. Set aside in the refrigerator for 10 minutes.
3. Meanwhile, make the chili vinaigrette: Toast the chili powder in a small skillet over low heat, 1 minute. Let cool. In a small bowl, whisk the chili powder, garlic and vinegar. Whisk in the chili oil, olive oil, 1/2 teaspoon salt, pepper to taste and the parsley.
4. Rinse the trout fillets and pat dry. Season the trout with pepper. Fill a shallow dish with the instant flour. Dredge the fillets in the flour, shaking off the excess.
5. Heat 2 tablespoons olive oil in a large skillet over moderately high heat. When hot, add the fish, skin-side down, and cook until crisp, about 1 minute. Turn with an offset spatula and cook on the other side until done, about 1 minute. Drain on paper towels.
6. To serve, cut the trout into bite-size pieces. Top each toast with a piece of roasted red pepper and a piece of trout. Spoon some of the vinaigrette over the trout. Sprinkle with the olives and parsley.
7. Photograph by David Malosh