Clean the shad, then wash, dry, brush with oil and coat in breadcrumbs.

Peel the lemons raw and cut them into thin slices.

Form a layer of lemon slices in the bottom of an oval baking dish, previously greased with butter, lay the fish on top and sprinkle with a pinch of salt and a pinch of pepper.

Place the baking dish in a hot oven at 200 degrees and bake for about 35 to 40 minutes. Halfway through cooking, douse the fish with brandy and turn it over.

Finely chop the marjoram and chervil and scatter over the ombrine, a few minutes before removing it from the oven.

After the allotted time has elapsed, arrange the fish on the serving plate, drizzle with the cooking juices and serve immediately.