Shad Fillets With Red Pepper And Saffron Sauce

• 2 shad fillets, about 2 pounds each
• 1 cup white wine
• 1 cup lemon juice
• 1 clove garlic, peeled and minced
• 1 small onion, peeled and minced
• 1 bay leaf
• 3 black peppercorns, cracked
• 6 red bell peppers, stemmed, cored, deveined and quartered
• 2 tablespoon Sherry vinegar
• 1 teaspoon saffron threads
• 1 clove garlic, peeled and minced
• 2 tablespoons fresh thyme leaves
• Salt and freshly ground pepper to taste

1. Place the fish, skin side down, in a glass or ceramic baking dish.
2. Cover with the wine, lemon juice, garlic, onion, bay leaf and peppercorns.
3. Marinate for 1 hour.
4. Preheat the oven to 300 degrees.
5. Combine the red peppers, vinegar, saffron, garlic and thyme in a saute pan.
6. Cover and cook over medium-low heat until the peppers are barely tender.
7. Puree in a blender or food processor until smooth.
8. Strain.
9. Transfer the fish to a clean baking dish.
10. Sprinkle 2 tablespoons of the marinade over the fish.
11. Pour 1/2 cup of the pepper sauce over the fish.
12. Cover with foil and bake until the small bones dissolve, about 3 to 4 hours.
13. Fifteen minutes before serving, heat the remaining sauce in a saucepan over low heat.
14. Season with salt and pepper to taste.
15. Remove the fish from the oven.
16. Cut the fillets in half and divide among 4 plates.
17. Spoon the sauce over the shad and serve immediately.

white wine, lemon juice, clove garlic, onion, bay leaf, black, red bell peppers, sherry vinegar, saffron threads, clove garlic, thyme, salt

Taken from cooking.nytimes.com/recipes/7105 (may not work)