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Submitted by Gwyn Novak of No Thyme to Cook; Serves 6.
3 slices applewood smoked bacon
6 rockfish fillets
Salt and pepper
2 shallots, finely diced
16 oz. wild mushrooms, sliced
2 cloves garlic, minced
2 tsp. fresh thyme, minced
½ cup dry white wine
1 cup heavy cream
1 tsp. lemon zest
Preheat oven to 325°. Brown bacon in a sauté pan until crispy. Remove from pan and chop.
Season the rockfish with salt and pepper. Sear the fish in the sauté pan with 2 tbsp. of the bacon drippings until golden brown on each side. Remove from pan and place in oven for 8-10 minutes.
In the same sauté pan, over medium heat, sweat the shallots until translucent. Add the mushrooms and cook until softened. Add the garlic and thyme and cook 30 seconds. Deglaze with the wine. Let reduce by half. Finish with heavy cream. Bring to a boil; reduce to a simmer and let cook for about 5 minutes or until thickened. Finish with lemon zest. Season to taste with salt and pepper.
Serve the sauce over the fish.
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