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1
Cook the rice, drain and set it aside to cool.
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2
Preheat oven to 450 degrees.
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3
Butter a baking dish with two tablespoons of the butter and sprinkle with salt and pepper to taste.
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4
Arrange the fillets close together in one layer on the baking dish.
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5
Melt two tablespoons of butter in a saucepan and add the onion and celery.
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6
Cook, stirring often, until the onion is wilted.
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7
Add the oysters and cook about 10 seconds.
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8
Add the scallions and cook about 10 seconds.
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9
Add the cooked rice, one-half cup bread crumbs, cream and egg.
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10
Bring to the boil, stirring.
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11
Add the cayenne, parsley and salt and pepper to taste.
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12
Remove from the heat and let cool.
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13
Melt the remaining two tablespoons butter and brush the top of each fish fillet.
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14
Spoon equal portions of the wild-rice mixture on top of each fillet.
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15
Smooth the mixture almost but not quite to the edges of each fillet.
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16
Sprinkle the top of the fillets with equal portions of the remaining two tablespoons bread crumb and the cheese.
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17
Place in the oven and bake seven to 10 minutes.
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18
To provide a better glaze, run the dish under the broiler for a minute or less.
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19
Combine the melted butter and lemon juice and pour over the fillets when served.
