• 1 med pair shad roe - (7 to 8 ounce)
• 1 Tbsp. soft unsalted butter
•     Coarse salt to taste
•     Freshly-grnd black pepper to taste
• 1/2 tsp pureed garlic
• 1 Tbsp. minced chives
• 1 tsp fresh lemon juice
• 2 x boned shad fillets - (3/4 lb ea)
•     (they'll be cut down the middle to
•     remove the small bones, leaving two flaps which can be opened out)
•     Nonstick spray as needed
• 1 c. fresh white bread crumbs
• 2 Tbsp. capers chopped
• 4 Tbsp. unsalted butter melted
•     Lemon wedges for garnish

Directions

1. Preheat oven to 450 degrees.
2. Make the filling: Using scissors, carefully split the membrane around the roe and spread the roe open. Using a tsp., gently scrape all the Large eggs away from the membrane and put them in a bowl. Gently stir to combine the roe, butter and seasonings.
3. Season the fish on both sides with salt and pepper. Spray the bottom of a shallow baking pan with nonstick spray and lay the fish in the pan, skin-side down. Fold open the sides of fillets and gently spread half of the roe filling in a thin layer over each fillet. Fold the sides of the fish over the filling.
4. Put the bread crumbs in a bowl and combine them with the capers and melted butter. Pat half the mix over each fish and bake for 20 min. Transfer the fish to a hot platter and serve with lemon wedges.
5. This recipe yields 4 servings.