Description
The flaky phyllo crust keeps the halibut moist and delicious. For a nicer presentation, cut halibut in half at an angle before placing on sauce.
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
- ½ cup whipping cream
- 2 green onions, finely chopped
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Lightly butter 1 sheet of phyllo dough. Lay another sheet directly on top of the first sheet
- and lightly butter it. Repeat with remaining 2 sheets of phyllo. Cut sheets in half.
- Season halibut 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 the fillet. Place on a baking sheet
- and lightly brush with butter. Repeat with remaining fillet.
- Bake in a preheated oven until pastry is puffed and golden brown
- about 12 to 15 minutes.
- Meanwhile
- bring lemon juice to a boil in a small saucepan over high heat. Boil until almost evaporated. Reduce heat to medium
- and stir in cream. Simmer until cream thickens somewhat. Stir in green onions
- and season with salt and pepper. Serve halibut on a pool of sauce.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 2