Equipment
Ingredients
Main Ingredients
- 600 g shad fillets, boned and patted dry
- 150 g bacon, thin cut
- 1 lemon, zested and juiced
- 15 ml olive oil
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Method
Preheat the oven to 200°C/400°F. Line a baking sheet with parchment paper.
Pat the shad fillets dry with a paper towel. Rub the fillets evenly with the olive oil and season generously with freshly cracked black pepper.
Zest half of the lemon evenly over the fish. Carefully wrap each fillet with two slices of bacon, tucking the ends underneath so they do not unravel during cooking.
Place the bacon-wrapped fillets on the prepared baking sheet. Bake for 12 to 15 minutes, until the internal temperature of the fish reaches 63°C/145°F, the fish flakes easily, and the bacon is crispy.
Remove the baking sheet from the oven. Squeeze the fresh lemon juice over the hot fillets just before serving.
Chef's Notes
- Shad is famously bony. It is highly recommended to purchase fillets that have been professionally deboned by a skilled fishmonger to avoid dealing with small pin bones at home.
- The rendered bacon fat acts as a self-basting mechanism for the fish, keeping the slightly oily shad exceptionally moist during the baking process.
- Do not add extra salt to the fish before tasting. The bacon provides ample salinity as it renders and bakes into the fillet.
- A hot oven is crucial here. The high heat ensures the bacon crisps rapidly before the delicate fish has a chance to overcook and dry out.
Storage
Refrigerator: 2 days — Store in an airtight container. Reheat gently in an oven to preserve the crispy bacon.
