Ingredients
- 3 pounds fresh shad fillets
- 1 pound Spanish onions, sliced
- 1 pound plum tomatoes, preferably fresh, cut in half lengthwise
- 5 cloves garlic, sliced
- 15 oil-cured olives, sliced
- 4 tablespoons capers
- salt and pepper to taste
- dried oregano and basil to taste
- 2 cups white wine
- 1/2 cup olive oil
- Juice of 2 lemons
Directions
Preheat oven to 350 degrees. Place fillets skin side down in a well-oiled ceramic or glass baking pan large enough to hold them in one layer. Spread evenly over the fillets the onions, tomatoes, and capers. Pour white wine around pan. Put a little oil on each fillet and sprinkle with salt, pepper, herbs, and lemon juice. Cover with foil and bake 15 to 20 minutes or until flaky.
Serves 4 to 6.
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Submitted 6/13/05.
Source: Princeton Packet Online
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Bell's Shad Provencal