I don't often cook and sit down with the family for lunch, but I had some shad in the fridge that needed to be cooked -- and we are going out tonight.
So: Fish simmered in water and lemon until opaque -- less than 5 minutes, dressed with olive oil and dill (which has been living in my window box for a week), with sliced tomatoes and radishes (olive oil + Maldon salt), and at my son's request, a side of pasta with butter and (window box survivor) parsley. The most effort here was waiting for pasta water to boil.
Shad has a pretty short season. If you can find it boned, I recommend grabbing it up. Also recommended: slowing down on a weekend long enough to cook a little and eat together, rather than our usual practice of three people grazing solo throughout the day.