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Shad Roe Baked In Foil Recipe
|Shad roe||2 (1 Pair)|
|Freshly ground black pepper||To Taste|
|Butter||4 Tablespoon (At Room Temperature, 0.5 Stick)|
|Chopped fresh dill||2 Tablespoon|
|Chopped parsley||2 Tablespoon|
|Dry white wine||2 Tablespoon|
Serving size: Complete recipe
Calories 559 Calories from Fat 482
% Daily Value*
Total Fat 55 g84.1%
Saturated Fat 32.1 g160.6%
Trans Fat 0 g
Cholesterol 305.4 mg
Sodium 881.7 mg36.7%
Total Carbohydrates 8 g2.7%
Dietary Fiber 2.5 g10.1%
Sugars 0.6 g
Protein 10 g20.2%
Vitamin A 132.4% Vitamin C 127%
Calcium 21.6% Iron 43.8%
*Based on a 2000 Calorie diet
Sprinkle the shad roe on all sides with salt and pepper.
Cut a rectangle of aluminum foil large enough to enclose the roe envelope-fashion.
Spread three tablespoons of the butter on the center of the foil and sprinkle with the dill and parsley.
Cover the bed of herbs with the roe and dot the roe with the remaining tablespoon of butter.
Bring up the edges of the foil.
If desired, two tablespoons of wine may be poured over the fish.
Seal the foil closely.
Bake twenty to twenty-five minutes, depending on size.