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Boneless Shad Layered With Its Roe


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  • 1 medium pair shad roe - (7 to 8 oz)
  • 1 tablespoon soft unsalted butter
  • Coarse salt to taste
  • Freshly-ground black pepper to taste
  • 1/2 teaspoon pureed garlic
  • 1 tablespoon chopped chives
  • 1 teaspoon fresh lemon juice
  • SHAD:
  • 2 boned shad fillets - (3/4 lb ea) (they'll be cut down the middle to
  • remove the small bones, leaving two flaps that can be opened out)
  • Nonstick spray as needed
  • 1 cup fresh white bread crumbs
  • 2 tablespoons capers minced
  • 4 tablespoons unsalted butter melted
  • Lemon wedges for garnish


Servings 4


Step 1

Preheat oven to 450 degrees.

Make the filling: Using scissors, carefully split the membrane around the roe and spread the roe open. Using a teaspoon, gently scrape all the eggs away from the membrane and put them in a bowl. Gently stir to combine the roe, butter and seasonings.

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.

Put the bread crumbs in a bowl and combine them with the capers and melted butter. Pat half the mixture over each fish and bake for 20 minutes. Transfer the fish to a warm platter and serve with lemon wedges.

This recipe yields 4 servings.

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