I tried my hand at dressing shad this week, a fish that's made a comeback in some markets, and I must say, it was a delightful throwback. I found the process straightforward, but the incisions across the back were a clever touch I hadn't considered before — they allowed the seasoning to penetrate deeply, and the fish cooked evenly. The caper sauce was the real star of the show; its briny tang cut through the rich, oily fish beautifully. This recipe is perfect for the weeknight cook looking to impress with minimal effort. The active time is short, and the results are far from mundane. I served it with some simple boiled potatoes and steamed greens, and it felt like a meal fit for a Victorian dinner party. Next time, I might try it with a splash of lemon juice in the oil marinade for an extra zing. Give it a go, and you'll be enjoying a taste of history in no time.