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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 453 kcal
- Protein
- 30 g
- Carbohydrates
- 5 g
- Fat
- 36 g
- Fiber
- 2 g
- Sugar
- 1 g
- Sodium
- 625 mg
- Saturated Fat
- 7 g
- Monounsaturated Fat
- 14 g
- Polyunsaturated Fat
- 11 g
- Cholesterol
- 113 mg
- Potassium
- 681 mg
- Calcium
- 88 mg
- Iron
- 2.6 mg
- Magnesium
- 55 mg
- Phosphorus
- 439 mg
- Zinc
- 0.7 mg
- Vitamin A
- 50 mcg
- Vitamin C
- 13 mg
- Vitamin D
- 7.2 mcg
- Vitamin E
- 5.0 mg
- Vitamin K
- 3 mcg
- Vitamin B6
- 0.8 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 1.89 mg
- Riboflavin
- 0.55 mg
- Niacin
- 15.5 mg
- Folate
- 41 mcg
- Water
- 143 g
Sources: USDA FoodData Central
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.
Troubleshooting
Bacon is not crispy but the fish is fully cooked.
Cause: The bacon slices were too thick or wrapped in multiple overlapping layers.
Fix: Turn on the oven broiler to high and broil the fish for 1 to 2 minutes, watching very closely to crisp the bacon without burning it.
Prevention: Use standard thin-cut bacon and ensure a single-layer wrap around the fish.
Cultural Context
Shad is an iconic East Coast American spring fish, traditionally celebrated during its annual upstream migration. Combining shad with bacon is a classic historical preparation often found at community shad bakes, where the rich, smoky fat of the pork beautifully complements the robust, savory flavor of the fish.
