For this variation on halibut en croute, the flaky phyllo crust keeps the halibut moist and delectable. Halibut should be chopped in half at an angle before being topped with sauce for a neater presentation.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 2 |
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.
Nutrition Facts
| Calories | 587 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 157 mg |
| Dietary Fiber | 1 g |
| Protein | 34 g |
| Saturated Fat | 22 g |
| Sodium | 368 mg |
| Sugars | 1 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
I will definitely make it again and have done do. Excellent recipe except would cut down on lemon juice in sauce for sure. Way too lemony
Delicious!! Followed recipe. Turned out great.
Excellent and really loved how easy this was. I inadvertently forgot to add the dill on top of the halibut so I used it afterward on top. The lemon juice was perfect and the halibut was incredibly moist. My only complaint was I should have doubled the sauce recipe. It’s a keeper for sure.
This was really tasty! It gave the fish more flavor that reminded me of traditional ‘fish & chips’, but without the heaviness or grease. The sauce was excellent – not overpowering, at all! (though, I do recommend making a double batch of the sauce if serving more than 2 people). All in all it was delicious! My son and husband are not huge fish fans and they went for seconds! 🙂 I served with julienne carrots and wild rice.
Turned out very tasty and not hard too make at all. The phyllo did get a bit soggy on the bottom, but that didn’t detract at all from the taste.
Originally, I was skeptical of this recipe, but it turned out delicious. The only change I made was using cod instead of halibut, otherwise I followed the recipe exactly. Served it with broccoli and rice. My a husband and I loved it! Will definitely make again. I used the rest of the phyllo dough to make the recipe “chocolate hazelnut cigars” which was also really good and easy to make.
This dish is really simple yet delicious and the phyllo makes it look like a gourmet plate.
I made this several years ago and substituted haddock for halibut as halibut was unavailable. It was very easy to make and a beautiful dish, the flavor and texture was fantastic. My only difficulty was with the sauce being so overpoweringly lemon, which I’m not sure is entirely the fault of the recipe, I may not have reduced it enough. I plan to make this again and hopefully have the sauce turn out correctly. Otherwise this is a 5 star recipe, elegant and tasty!
Very good attractive everybody loved it I added more to the sauce and put cilantro in with the dill and onions and halibut and little hot pepper flakes also put these into the sauce everyone loved it thanks for sharing!!!
OMG…this is delicious. I served this dish to my sister and brother-in-law when they were visiting from out of state. They both said it tasted like a restaurant quality dinner. Instead of halibut, I used cod (our favorite white fish). I tweaked the sauce by using more milk (didn’t use cream) and green onions and dill. It cut down on the strong lemon taste and worked very well. I will definitely make this again.
This is a very simple yet delicious recipe!
This is very, very good! The key to this is reducing the lemon juice enough – more than one would think. The first time I cooked this, I did not reduce enough and it was quite lemony, but I added a little organic sugar to cut the tang and it was amazing. I also tried this with true cod and found it delicious, as well. I agree with others who say any semi-firm white fish will work. Lastly, I tried it with olive oil instead of butter and coconut milk instead of cream. This was also good and will cook again, but not as good as the original recipe – it’s hard to beat butter and cream…:)
I loved this recipe. My daughter made it for me the first time. They also added a spicy wasabi sauce on the side for dipping. Oh so good with either one. Halibut comes out so moist and in this crunchy but light dough. Yum Yum. I will make this over and over again. I am going to try like a mahi mahi or cod fish as well. I will keep you posted as to how it works. Thanks Deb
This was fabulous! My husband is still raving. I took a shortcut and used Lemon Dill sauce from International that requires adding butter to their powered sauce packet and it turned out great. What a flashy and easy to prepare meal. Will definitely serve this one to guests to impress.
I found this recipe after Christmas when I had some left over phyllo dough. It was great, except that the sauce was *extremely* lemony. I threw out the first batch of sauce and remade it with only 1 tbsp of lemon juice and it was lovely. I may not buy and entire package of phyllo especially for this, but my husband and I really enjoyed it.
Our family loves fish and thought this looked so good, but looks can be deceiving. The lemon sauce was so over powering it was unetiable. I had frozen fish which I thawed but realized when cooking there was still alot of moisture in the fish which made a watery pool on the baking sheet turning the phyllo dough into mush.
first time I ever worked with phyllo dough…easy enough after reading the side of the box…crazy good…this would be great for company but was fantastic for just us too…opened somet really good wine to go with it…will make again and again…would not change anything…
This was fantastic with modifications to the lemon juice. I reduced it by half as others stated. Be careful to not burn it….mine was ok with not reducing it to almost evaporated. Also do NOT use fat free half and half as it will curdle everytime. Next time I will use heavy whipping cream. I ended up using tilapia, dry dill and felt the fish turned out too bland. I’ll try fresh dill, garlic and other ideas from the reviewers next time. Cooked for 12 mins.
To make this recipe more healthy, (and vegan) we used earth balance butter and coconut milk instead of the butter and cream. It was delicious!
Made it for dinner tonight and can’t say enough good things about this dish. It is simple to make, and the halibut comes out perfectly tender if it is fresh or thawed over night. Be careful not to put *too* much lemon in the sauce though – you can always squeeze some extra lemon onto the fish it if there isn’t enough in the sauce.
This was amazing. I had phyllo left over from a dessert I made earlier in the week and didnt know what I was saving it for. It was in pieces but using butter and basting brush created a perfect dinner. I did follow others suggestions and only use 1 1/2 tbs lemon juice and 1 cup whipping cream. Added Oregano and lots of parmesan to the sauce. If I had white wine I would of added that as well. I had very thick fillets and was worried about the baking time. Covered them with foil for the first 5 minutes and cooked an additional 5 minutes, was a little too long. 15 minutes would of been more than enough for these super thick fillets. It definitely wasnt the low fat version but it was amazing.