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Phyllo-Wrapped Halibut Fillets with Lemon Scallion Sauce
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Phyllo-wrapped halibut: Moist and delicious with a flaky crust, an elegant twist on a classic recipe.
Ingredients:
  • 2 tablespoons melted butter
  • 4 sheets phyllo dough
  • 2 (5 ounce) halibut fillets
  • salt and pepper to taste
  • 2 teaspoons chopped fresh dill
  • 3 tablespoons lemon juice
  • 0.5 cup whipping cream
  • 2 green onions, finely chopped
Instructions:
  • Preheat your oven to a toasty 425°F (220°C).
  • Gently butter one sheet of phyllo dough, then layer another sheet on top and brush with butter. Repeat with the remaining two sheets. Cut the layered sheets in half.
  • Season halibut fillets with salt and pepper. Lay a fillet on the lower edge of a halved phyllo sheet. Sprinkle with dill. Fold sides of phyllo in and roll up the fillet. Transfer to a baking sheet and brush lightly with butter. Repeat for the other fillet.
  • Bake in a hot oven until the pastry is puffed and beautifully golden, for approximately 12 to 15 minutes.
  • In a small saucepan over high heat, let the lemon juice come to a boil. Reduce until almost evaporated. Lower the heat to medium and mix in the cream. Simmer until the cream slightly thickens. Add green onions and season with salt and pepper. Serve the halibut over a sauce bed.

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