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Phyllo-Wrapped Halibut Fillets with Lemon Scallion Sauce


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  • 2 T. melted butter
  • 4 sheets phyllo dough
  • 2 (5oz) halibut fillets
  • salt and pepper
  • 1 t. dried dill
  • 3 T. lemon juice
  • 1/2 c. whipping cream
  • 2 green onions, finely chopped



Step 1

1. Prehear oven to 425 degrees F.

2. Lightly butter one sheet of phyllo. Lay another sheet directly on top of the first, and lightly butter it. Repeat with remaining 2 sheets of dough. Cut sheets in half.

3. Season fillets with salt and pepper.Place a fillet near the bottom edge of one of the halved sheets of phyllo. Sprinkle with dill. Fold in the sides of the phyllo, then roll up the fillet. Place on a baking sheet and lightly brush with butter. Repeat with remaining fillet.

4. Bake until pastry is puffed and golden, about 12-15 minutes.

5. Meanwhile, bring lemon juice to a boil in a small saucepan over high heat. Boil til almost evaporated. Reduce heat to medium/low, stir in cream. Simmer til cream thickens a bit. Stir in green onions and season with salt and pepper.

6. Serve sauce beside fish.

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