Ingredients

  • ½ cup raw wild rice, cooked according to the recipe on this page
  • 6 tablespoons butter
  • Salt and freshly ground pepper to taste
  • 8 fillets of flounder or sole, about two and one-quarter pounds total weight
  • ½ cup finely chopped onion
  • ½ cup finely chopped celery
  • ½ pint (1 cup) shucked oysters
  • cup finely chopped scallions
  • ½ cup plus 2 tablespoons fine fresh bread crumbs
  • ½ cup heavy cream
  • 1 egg, lightly beaten
  • Dash of cayenne pepper
  • ½ cup finely chopped parsley
  • 2 tablespoons finely grated Parmesan cheese
  • ¼ cup melted butter (optional)
  • Juice of half a lemon (optional)
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      716 calories; 41 grams fat; 21 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 63 grams protein; 338 milligrams cholesterol; 1579 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Four servings

Preparation

  1. Cook the rice, drain and set it aside to cool.
  2. Preheat oven to 450 degrees.
  3. Butter a baking dish with two tablespoons of the butter and sprinkle with salt and pepper to taste. Arrange the fillets close together in one layer on the baking dish.
  4. Melt two tablespoons of butter in a saucepan and add the onion and celery. Cook, stirring often, until the onion is wilted. Add the oysters and cook about 10 seconds. Add the scallions and cook about 10 seconds. Add the cooked rice, one-half cup bread crumbs, cream and egg. Bring to the boil, stirring. Add the cayenne, parsley and salt and pepper to taste. Remove from the heat and let cool.
  5. Melt the remaining two tablespoons butter and brush the top of each fish fillet. Spoon equal portions of the wild-rice mixture on top of each fillet. Smooth the mixture almost but not quite to the edges of each fillet.
  6. Sprinkle the top of the fillets with equal portions of the remaining two tablespoons bread crumb and the cheese. Place in the oven and bake seven to 10 minutes. To provide a better glaze, run the dish under the broiler for a minute or less. Combine the melted butter and lemon juice and pour over the fillets when served.

1 hour 35 minutes

Dining and Cooking