When shad is in season, we can’t get enough of its sweet, rich flavor. While shad fillets are very bony, we’ve done the hard work and deboned the shad fillets for you, so all you have to do is choose your favorite way of cooking shad. Try them crumbed in seasoned breadcrumbs and baked for an easy seafood dinner. Serves 2.
- 2 fresh shad fillets, butterflied
- ½ cup unseasoned breadcrumbs
- 3 cloves garlic, finely chopped
- 3 sprigs flat leaf parsley, with stems, finely chopped
- 4 oz extra virgin olive oil, plus 2 Tablespoons
- Salt and pepper to taste
- 1 small, oiled sheet pan
- 1 small mixing bowl
- Place breadcrumbs, garlic, parsley and olive oil in bowl. Mix well.
- Add 2 Tablespoons of olive oil onto sheet pan.
- Place shad fillets onto sheet pan. Open both sides of the butterflied shad fillets.
- Spread a thin layer of the breadcrumb mix on the middle section of the fillet.
- Fold the outer sections to enclose the mix. Repeat for second fillet.
- Season with salt and pepper, drizzle with extra virgin olive oil and place in preheated 375°F oven for 15 minutes.
- Remove from oven and serve.
SEAFOOD USED IN THIS RECIPE