Fresh lemons bring zest to these fish cakes while a base of long grain rice makes them extremely satisfying.

Ingredients

• 2 cups chicken stock or water
• 1 cup long grain white rice
• ¾ teaspoon salt, divided
• 3 Sea Best Arrowtooth Flounder Fillets, thawed and diced
• Zest of 3 lemons
• 2 tablespoons parsley
• ¾ cup parmigiano-reggiano cheese, finely grated
• ½ teaspoon cracked pepper
• Oil for sautéing (or bacon fat if you have some on hand)

Optional

• 1 package arugula (as a bed for fish cakes)
• Vinaigrette (to toss with arugula)
• Fried eggs (to top fish cakes)

Directions

1. Cook rice according to package directions with chicken stock and ½ teaspoon salt.
2. When rice has finished cooking and is still hot, pour into large bowl and add lemon zest, parsley, fish, remaining ¼ teaspoon of salt, pepper and cheese. 
3. Stir rice well with a rubber spatula.
4. When mixture starts to become sticky, divide mixture evenly and press firmly into a 3-inch biscuit cutter mold.
5. Once cakes are molded, heat ¼ inch of oil or bacon fat in a cast iron pan; cook on medium to medium-high heat for 2-3 minutes on each side (or until golden). 
6. Serve over a bed of arugula tossed in a light vinaigrette; if desired, top with a fried egg and grated parmigiano-reggiano cheese.

Servings: 3 to 6

Chef’s Note: Rice cakes can be stored in the freezer for several weeks before cooking.