- 4 vine ripened tomatoes.
- 1 tablespoon capers, drained
- 1 tablespoon sherry wine vinegar
- Touch of olive oil
- Salt and freshly ground black pepper
- Snipped chives
Peel, seed and dice the tomatoes; season them to taste with capers and vinegar and just a touch of oil; season with salt and pepper. Place a bed of the diced tomatoes on each diner's plate, leaving enough room in the center for the shad. When the shad is out of the oven, center it in the middle of the tomatoes and garnish with chives.