Sorrel-Wrapped Shad

• 1 2-to-3-pound shad, scaled and cleaned, head and tail intact
• 1/2 teaspoon salt
• 1 teaspoon freshly ground pepper
• 2 pounds sorrel, well rinsed, stems removed
• 1/4 cup white wine
• 1/4 cup lemon juice

1. Preheat the oven to 300 degrees.
2. Season the shad inside and out with the salt and pepper.
3. Place 1/3 of the sorrel in the bottom of the baking dish.
4. Lay the shad on top and drape the remaining leaves over the fish, tucking in the edges so the fish is completely covered.
5. Add the wine and lemon juice.
6. Cover with foil and bake for 8 to 10 hours, basting every 2 hours.
7. Serve immediately.

salt, freshly ground pepper, sorrel, white wine, lemon juice

Taken from cooking.nytimes.com/recipes/7107 (may not work)