Marino's Shad Stuffed With Spinach

• 4 tablespoons unsalted butter
• 1/2 cup onion, finely chopped
• 4 teaspoons garlic, minced
• 1/2 cup white wine
• 1 10-ounce package frozen chopped spinach, thawed and lightly drained
• 4 tablespoons cream cheese, cut into pieces
• 1/2 cup mozzarella cheese, shredded
• 1/2 cup Monterey Jack cheese, shredded
• Salt and freshly ground pepper to taste
• 3 tablespoons toasted bread crumbs
• 2 tablespoons grated pecorino Romano
• 2 teaspoons parsley or cilantro, finely chopped
• 2 boneless shad fillets, about 3/4 pounds each
• 1 cup onion, very thinly sliced
• Paprika

1. Preheat oven to 375 degrees.
2. In 2 tablespoons of butter, saute the onion and 1 teaspoon of garlic until transparent.
3. Stir in 2 tablespoons of wine.
4. Add the spinach, cover and cook over low heat for 5 minutes.
5. Stir in the cream cheese, mozzarella and Monterey Jack.
6. Add another teaspoon of garlic.
7. Season with salt and pepper.
8. In a small bowl, combine the bread crumbs, pecorino, parsley and remaining garlic.
9. Place the shad, skin side down, on a well-buttered baking dish and season with salt and pepper.
10. Spoon the spinach filling under the flaps and pat them closed.
11. Top with the bread-crumb mixture, then the sliced onion.
12. Sprinkle on paprika and the rest of the wine and dot with the remaining butter.
13. Cover with aluminum foil and bake 25-30 minutes.
14. Uncover and brown under the broiler.

unsalted butter, onion, garlic, white wine, cream cheese, mozzarella cheese, cheese, salt, bread crumbs, romano, parsley, onion, paprika

Taken from cooking.nytimes.com/recipes/10212 (may not work)