Preparing the Shad Roe

1. Season the Shad Roe:
   • Carefully separate the lobes of the shad roe.
   • Season both sides with Maldon sea salt and freshly cracked black pepper. Set aside.

Cooking the Shad Roe

2. Heat the Pan:
   • Heat a cast iron pan over medium heat.
   • Add 1 tablespoon of butter and a swirl of olive oil, ensuring the bottom of the pan is evenly coated.
3. Cook the Garlic:
   • Add the chopped garlic to the pan.
   • Move it around with a wooden spatula until it turns golden.
4. Cook the Shad Roe:
   • Gently lay the shad roe into the pan.
   • Let it brown for 3 to 5 minutes on each side. It should feel firm, like a medium-cooked steak.
   • Remove and set on a plate.

Making the Sauce

5. Prepare the Sauce:
   • Lower the heat and add the remaining tablespoon of butter to the pan along with the chopped parsley.
   • Cook until the parsley has softened and mixed well with the garlic bits in the pan.
   • Squeeze in the lemon juice to loosen it into a sauce.
   • Add a little bit more butter or olive oil if necessary. Taste and adjust the flavor.
6. Serve:
   • Spoon the sauce over the shad roe.
   • Serve with toast points or mashed potatoes. Optionally, add fried capers to the sauce or crispy bacon on the side.