1 whole shad, approximately 3 lb (1.36 kg), cleaned and split
1 Salt, to taste
1 Freshly ground black pepper, to taste
2 tbsp (30 g) unsalted butter, melted, for brushing
1 Additional butter, for finishing
1 Fresh parsley, for garnish
1 Lemon, sliced or cut into wedges, for garnish
Instructions
1. Heat the oven to 425°F (220°C).
2. Clean and split a whole 3 lb (1.36 kg) shad. Place the fish skin side down on an untreated oak plank approximately 1 inch (2.5 cm) thick, large enough to extend slightly beyond all edges of the fish — roughly 14 x 9 inches (36 x 23 cm) as a guide for a fish of this size.
3. Sprinkle the flesh evenly with salt and pepper. Using a pastry brush, coat the flesh with melted butter.
4. Place the plank with the fish in the preheated 425°F (220°C) oven. Bake for 25 minutes, until the flesh is opaque throughout, flakes easily when pressed with a fork at the thickest point, and registers an internal temperature of 145°F (63°C).
5. Remove the plank from the oven. Spread additional butter over the surface of the hot fish so it melts into the flesh.
6. Garnish with fresh parsley and lemon. Serve immediately, bringing the plank directly to the table as the presentation vessel.
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