Flounder Baked in Wild Rice Crust

1/2 cup drawn butter, divided 1 1/2 cups uncooked wild rice (I split 50/50 with a multigrain and brown rice mix) 1/4 cup white flour 1 tsp salt 1 tsp ground white pepper 4 skinless fillets of flounder, apx 6 oz each 1 lemon, cut into 8 wedges Preheat oven to 350°F. Brush a flat baking sheet with 1/3 of the butter. Place wild rice and white flour in a blender; grind until wild rice is very fine. Sift into shallow pan with salt and pepper. Dredge flounder in wild rice flour mixture; lay on baking sheet. Brush top of each fillet lightly with the remaining butter. Bake 4-6 minutes, depending on thickness of fillets. Serve with lemon and tartar sauce. 4 servings