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Ingredientes
- 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
Direcciones
- Preheat oven to 450 degrees.
- 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.
- 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 mix over each fish and bake for 20 min. Transfer the fish to a hot platter and serve with lemon wedges.
- 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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