Shad and Roe With Tomatoes and Shallots Recipe

Name: Shad and Roe With Tomatoes and Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 boneless shad fillets, cut into 4 pieces crosswise; 2 pairs shad roe, in 4 pieces; Salt and freshly ground pepper to taste; 1/4 cup milk; 1/2 cup flour for dredging; 3 tablespoons corn or vegetable oil; 3 tablespoons olive oil; 2 tablespoons butter; 6 ripe plum tomatoes (about 1 pound) cored and skinned, cut into small cubes; 1 medium-size zucchini cored and cut into 1/4-inch cubes; 2 tablespoons finely chopped shallots; 2 teaspoons finely chopped garlic; 4 tablespoons finely chopped parsley

Servings: persons

2 boneless shad fillets, cut into 4 pieces crosswise
2 pairs shad roe, in 4 pieces
Salt and freshly ground pepper to taste
1/4 cup milk
1/2 cup flour for dredging
3 tablespoons corn or vegetable oil
3 tablespoons olive oil
2 tablespoons butter
6 ripe plum tomatoes (about 1 pound) cored and skinned, cut into small cubes
1 medium-size zucchini cored and cut into 1/4-inch cubes
2 tablespoons finely chopped shallots
2 teaspoons finely chopped garlic
4 tablespoons finely chopped parsley

1
Place the fillets and the roe in a flat dish.
2
Sprinkle with salt and pepper.
3
Add the milk, coating the fillets and the roe.
4
Dredge the fish and the roe in the flour and remove the excess.
5
Heat the corn oil in a nonstick skillet large enough to hold the fillets skin side up and the roe in one layer.
6
Cook the fillets and the roe over medium-high heat until crisp and brown, about four minutes, basting occasionally.
7
Turn and cook for 2 minutes.
8
Transfer to a warm platter and keep warm.
9
If the pan is not large enough, cook in two segments.
10
Discard the cooking oil and wipe out the skillet.
11
Add the olive oil and the butter.
12
Add the zucchini and tomatoes, salt and pepper to taste.
13
Cook over high heat about 2 minutes, shaking and tossing the skillet so that the zucchini and tomatoes cook evenly.
14
Add the shallots and garlic.
15
Cook about a minute more, shaking the skillet.
16
Pour this mixture over the fish, sprinkle with parsley and serve immediately.

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 boneless shad fillets, cut into 4 pieces crosswise, 2 pairs shad roe, in 4 pieces, Salt and freshly ground pepper to taste, 1/4 cup milk, and more.

Yes, Shad and Roe With Tomatoes and Shallots falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shad and Roe With Tomatoes and Shallots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions