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Ingredients
1 tablespoon vegetable oil
1 4-pound shad, split and gutted, head, tail and fins intact
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon nutmeg
2 leeks
4 tablespoons melted butter
1 lemon
2 cups bread crumbs
¼ cup chopped parsley
Nutritional analysis per serving (6 servings)
32 grams carbs; 247 milligrams cholesterol; 852 calories; 22 grams monosaturated fat; 11 grams polyunsaturated fat; 15 grams saturated fat; 54 grams fat; 3 grams fiber; 923 milligrams sodium; 57 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
For the plank, use a ceramic baking tile, bread board or pine plank 12 inches square. Soak for 1 hour in water; dry and rub with oil. Put in oven and heat oven to 400 degrees.
- Step 2
Rinse the fish. Mix together the salt, pepper and nutmeg, sprinkle three-quarters of the mixture on the inside and outside of the fish and set the rest aside.
- Step 3
Split leeks in half lengthwise and then widthwise; rinse completely. Put in a shallow pot, cover with cold water and cook over medium heat until tender, about 15 minutes. Drain leeks. Pour 1 tablespoon of the butter over leeks, add the juice of a quarter of the lemon and sprinkle with remaining salt mixture.
- Step 4
Reduce the oven temperature to 375 degrees. Put the leeks inside the shad, sprinkle with bread crumbs and chopped parsley, close the fish, baste it with the remaining butter and juice of rest of the lemon. Place fish on plank and bake 40 minutes. Serve with boiled potatoes and lemon wedges.
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