Phyllo-Wrapped Halibut Fillets with Lemon Scallion Sauce

By á-3931

Ingredients

• 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

Preparation

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.