Baked Shad with Cabbage and Tomatoes

G’backener Moifisch mit Graut un Tomatts

Preparation info
  • 4 to 6

    servings
    • Difficulty

      Easy

Appears in
Pennsylvania Dutch Country Cooking

By William Woys Weaver

Published 1993

  • About

This delightful shad dish comes from Dauphin County. The recipe belonged to Mrs. Carl Adam, who lived in Harrisburg at the turn of this century. Since Mrs. Adam’s recipe makes quite a fulsome dinner, this may be treated as a one-pot meal.

Ingredients

  • 3 tablespoons (45 g) unsalted butter
  • 1 cup (100

Method

Preheat the oven to 350°F (175°C). Melt the butter in a skillet and fry the breadcrumbs until straw colored, stirring constantly to prevent scorching (3 to 4 minutes). Add the parsley, chives, and savory, and remove from the heat.

Open the shad and cut the cavity from the head