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
Details
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.
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