For the roe filling:
1 medium pair shad roe, 7 or 8 ounces
1 tablespoon soft unsalted butter
Course salt and freshly ground pepper
1/2 teaspoon pureed garlic
1 tablespoon chopped chives
1 teaspoon fresh lemon juice
2 boned shade fillets, 3/4 pound each (they'll be cut down the middle
to remove the small bones, leaving two flaps that can be opened out)
For the crumb topping:
1 cup fresh white bread crumbs
2 tablespoons capers, minced
4 tablespoons unsalted butter, melted
Lemon wedges for garnish
Preheat oven to 450 degree F.
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 t e 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.