Shad Fillets With Red Pepper And Saffron Sauce

Name: Shad Fillets With Red Pepper And Saffron Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 shad fillets, about 2 pounds each; 1 cup white wine; 1 cup lemon juice; 1 clove garlic, peeled and minced; 1 small onion, peeled and minced; 1 bay leaf; 3 black peppercorns, cracked; 6 red bell peppers, stemmed, cored, deveined and quartered; 2 tablespoon Sherry vinegar; 1 teaspoon saffron threads; 1 clove garlic, peeled and minced; 2 tablespoons fresh thyme leaves; Salt and freshly ground pepper to taste

Servings: persons

2 shad fillets, about 2 pounds each
1 cup white wine
1 cup lemon juice
1 clove garlic, peeled and minced
1 small onion, peeled and minced
1 bay leaf
3 black peppercorns, cracked
6 red bell peppers, stemmed, cored, deveined and quartered
2 tablespoon Sherry vinegar
1 teaspoon saffron threads
1 clove garlic, peeled and minced
2 tablespoons fresh thyme leaves
Salt and freshly ground pepper to taste

1
Place the fish, skin side down, in a glass or ceramic baking dish.
2
Cover with the wine, lemon juice, garlic, onion, bay leaf and peppercorns.
3
Marinate for 1 hour.
4
Preheat the oven to 300 degrees.
5
Combine the red peppers, vinegar, saffron, garlic and thyme in a saute pan.
6
Cover and cook over medium-low heat until the peppers are barely tender.
7
Puree in a blender or food processor until smooth.
8
Strain.
9
Transfer the fish to a clean baking dish.
10
Sprinkle 2 tablespoons of the marinade over the fish.
11
Pour 1/2 cup of the pepper sauce over the fish.
12
Cover with foil and bake until the small bones dissolve, about 3 to 4 hours.
13
Fifteen minutes before serving, heat the remaining sauce in a saucepan over low heat.
14
Season with salt and pepper to taste.
15
Remove the fish from the oven.
16
Cut the fillets in half and divide among 4 plates.
17
Spoon the sauce over the shad and serve immediately.

104

kcal

Calories

Carbs

Protein

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 shad fillets, about 2 pounds each, 1 cup white wine, 1 cup lemon juice, 1 clove garlic, peeled and minced, and more.

Yes, Shad Fillets With Red Pepper And Saffron Sauce falls under the General 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!