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The Maryland Natural Resource - Fall 2016

Cover photo of Cover photo by Dr. J. Scott Altenbach

The latest edition of the Maryland Natural Resource features details surrounding white-nose syndrome in bats, scenic autumn waterfalls, bay restoration progress and more. Click here to read the magazine in its entirety.

Fall 2016 Features


Photo by Amy Morrison

“Every leaf speaks bliss to me, fluttering from the autumn tree.” –Emily Bronte

Roasted Rockfish with Bacon-Wild Mushroom Cream Sauce

Submitted by Gwyn Novak of No Thyme to Cook; Serves 6.

Roasted Rockfish with Bacon-Wild Mushroom Cream Sauce


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.

To submit a recipe for consideration, email

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