Shad Stuffed with Shad Roe

Preparation info
  • Yield:

    6

    Servings.
    • Difficulty

      Medium

Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Ingredients

  • 6 rectangular portions of boneless shad fillets with skin left on (about pounds total weight)
  • Salt to taste, if desired

Method

  1. Preheat the oven to 475 degrees. Cut out 6 rectangles of parchment or aluminum foil measuring 12 × 16 inches.
  2. Arrange the shad fillets, skin side down, on a b