Boneless Shad Layered With Its Roe Recipe

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Servings: 4

Ingredients

Cost per serving $0.83 view details
  • 1 med pair shad roe - (7 to 8 ounce)
  • 1 Tbsp. soft unsalted butter Coarse salt to taste Freshly-grnd black pepper to taste
  • 1/2 tsp pureed garlic
  • 1 Tbsp. minced chives
  • 1 tsp fresh lemon juice
  • 2 x boned shad fillets - (3/4 lb ea) (they'll be cut down the middle to remove the small bones, leaving two flaps which can be opened out) Nonstick spray as needed
  • 1 c. fresh white bread crumbs
  • 2 Tbsp. capers chopped
  • 4 Tbsp. unsalted butter melted Lemon wedges for garnish

Directions

  1. Preheat oven to 450 degrees.
  2. Make the filling: Using scissors, carefully split the membrane around the roe and spread the roe open. Using a tsp., gently scrape all the Large eggs away from the membrane and put them in a bowl. Gently stir to combine the roe, butter and seasonings.
  3. Season the fish on both sides with salt and pepper. Spray the bottom of a shallow baking pan with nonstick spray and lay the fish in the pan, skin-side down. Fold open the sides of fillets and gently spread half of the roe filling in a thin layer over each fillet. Fold the sides of the fish over the filling.
  4. Put the bread crumbs in a bowl and combine them with the capers and melted butter. Pat half the mix over each fish and bake for 20 min. Transfer the fish to a hot platter and serve with lemon wedges.
  5. This recipe yields 4 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 52g
Recipe makes 4 servings
Calories 236  
Calories from Fat 139 59%
Total Fat 15.87g 20%
Saturated Fat 9.45g 38%
Trans Fat 0.0g  
Cholesterol 38mg 13%
Sodium 327mg 14%
Potassium 66mg 2%
Total Carbs 19.95g 5%
Dietary Fiber 1.4g 5%
Sugars 1.77g 1%
Protein 3.91g 6%
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