Source: Food and Wine Quick from Scratch

Broiled Shad with Thyme
Don’t be alarmed if the shad fillets are heavily cut into; shad is one of the boniest fish there is, and removing all the bones requires radical surgery. What you’re left with, however, are succulent fillets that are ideal for broiling.
Rating:
Serves: 4
Prep Time: 5 minutes
Cook Time: 4 minutes

 

 
2 pounds shad fillets, cut to make 4 pieces
1 tablespoon olive oil
3/4 teaspoon fresh thyme, chopped, or 1/4 teaspoon dried thyme, plus thyme sprigs for garnish (optional)
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 tablespoon butter
4 Lemon wedges, for serving




Heat the broiler. Lightly oil a broiler pan or baking sheet. Put the fish in the pan and rub the surface with the oil. Sprinkle with the chopped or dried thyme, the salt, and pepper. Dot with the butter.

Broil the fish until golden brown and just done, about 4 minutes for 3/4-inch-thick fillets. Decorate with the thyme sprigs, if using. Serve with the lemon wedges.


Wine Recommendation: The richness of this simple preparation is delightful accompanied by an acidic chardonnay. Look for a reasonably priced Mâcon-Villages or Chablis, both from Burgundy in France.