176 Ratings
  • 5 Rating Star 112
  • 4 Rating Star 45
  • 3 Rating Star 11
  • 1 Rating Star 4
  • 2 Rating Star 4

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.

JAYDA
prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
2
Max Servings:
2
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Ingredients

Directions

  • Preheat oven to 425 degrees F (220 degrees C).

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  • 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 the cream thickens somewhat. Stir in green onions, and season with salt and pepper. Serve halibut on a pool of sauce.

Tip

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

587.35 calories; 33.92 g protein; 24.75 g carbohydrates; 39.09 g fat; 157.41 mg cholesterol; 367.49 mg sodium.Full Nutrition


Reviews (137)

Read All Reviews

Most helpful positive review

Carly
03/18/2007
This was so fun to make! Definitely a good and EASY Sunday dinner. I made some changes: For the filling I mixed some chopped up (RAW) chicken 2 tsp of minced garlic some dill salt and pepper and some of the chopped scallions. The raw chopped chicken mixture cooks in 15 minutes like the halibut and is very moist. For the sauce I only put in half the lemon and I chopped a small shallot for the sauce plus the scallions salt pepper and cream. YUM! My husband (who is very picky) absolutely loved it. A word about the sauce I was reading other reviews that people are boiling it longer to lose the lemon flavor. This will not lessen the flavor it just ensures that the cream doesn't curdle or is too runny. If you don't like a really tart/lemony sauce I would reduce the amount of lemon juice to 1 1/2 TBS and boil it down like the recipes states. Don't boil too long or you will scorch the lemon and have a burnt tasting cream sauce. Also for those who have never used phyllo - its FUN! Don't read the directions on the box they are too daunting and not necessary. Just thaw the phyllo overnight and take out as many sheets as you need (make sure you have all the ingredients ready though). Lay the phyllo down like a sheet of paper "landscape"-wise (like a piece of paper). Brush up and down with butter if you brush left to right you will rip the pieces. But if you do rip the pieces you can't even tell after they bake. Thanks for the easy and elegant recipe!
(130)

Most helpful critical review

LatinaCook
02/16/2010
We thought the lemon sauce was way too tart. Other than that there's nothing special about wrapping fish in phyllo. I've wrapped many things in phyllo is a great idea. However what makes the dish is how you do it and what sauce you serve it with. In this case nothing special at all.
(6)
176 Ratings
  • 5 Rating Star 112
  • 4 Rating Star 45
  • 3 Rating Star 11
  • 1 Rating Star 4
  • 2 Rating Star 4
Carly
03/18/2007
This was so fun to make! Definitely a good and EASY Sunday dinner. I made some changes: For the filling I mixed some chopped up (RAW) chicken 2 tsp of minced garlic some dill salt and pepper and some of the chopped scallions. The raw chopped chicken mixture cooks in 15 minutes like the halibut and is very moist. For the sauce I only put in half the lemon and I chopped a small shallot for the sauce plus the scallions salt pepper and cream. YUM! My husband (who is very picky) absolutely loved it. A word about the sauce I was reading other reviews that people are boiling it longer to lose the lemon flavor. This will not lessen the flavor it just ensures that the cream doesn't curdle or is too runny. If you don't like a really tart/lemony sauce I would reduce the amount of lemon juice to 1 1/2 TBS and boil it down like the recipes states. Don't boil too long or you will scorch the lemon and have a burnt tasting cream sauce. Also for those who have never used phyllo - its FUN! Don't read the directions on the box they are too daunting and not necessary. Just thaw the phyllo overnight and take out as many sheets as you need (make sure you have all the ingredients ready though). Lay the phyllo down like a sheet of paper "landscape"-wise (like a piece of paper). Brush up and down with butter if you brush left to right you will rip the pieces. But if you do rip the pieces you can't even tell after they bake. Thanks for the easy and elegant recipe!
(130)
Jennifer Carpenter
04/10/2007
My family can't wait to eat this again - what a delicious way to eat halibut! The only changes I made were to use half & half instead of whipping cream and less lemon juice. I used the rest of my phyllo dough package to make dessert: spray a muffin pan with Pam & take one phyllo dough folded into 4ths molding it into the pan - spray again and repeat alternating the direction of the dough using 4 sheets per cup. Then sprinkle with cinnamon & sugar & bake. Makes cute dessert cups for fruit with whipped cream or whatever! A nice dessert with this dish. I saw the recipe somewhere on here but can't find it again!
(82)
Kristi Baum
02/16/2008
I would have given this recipe 5 stars except for the sauce. Both my husband and I thought it ruined the flavor of the phyllo wrapped fish. We live in Alaska and catch all our own fish so we make this often using a variety of spices. Play around with the spices and we also make it with every kind of fish possible; cod salmon king mackrell red drum sea bass and more.
(44)
Anonymous
07/31/2008
I must have made 50 dinners from allrecipes.com and this is my first review. It was without a doubt the best recipe yet! I made two small changes. To cut way down on the fat I used CoolWhip instead of whipping cream. I mixed it first to make it more liquidy. Came out awesome! Also for the lemon juice I juiced a fresh lemon (you can squeeze or press it) since it's such an important part of the meal. The sauce was delicious this way and had much less fat! I made a little extra of it and poured it on some steamed vegetables which accompanied the meal nicely.
(30)
jonnyd523
01/18/2007
...without question one of the best recipes on allrecipes.com. It should read " " I love all types of seafood dishes and this is my absolute favorite. Only a couple of changes mix 2 tsp of cold water with 2 tsp cornstarch to thicken the lemon sauce once completed and we found the best results with fresh Haddock. You must try this recipe.
(25)
Suemck
04/28/2007
Very easy and impressive recipe! I haven't had much experience using dill but I really liked the flavor. I think next time I would even use more. The lemon flavor of the sauce was a little too strong so I added a little more cream and some Parmesan cheese to cut the flavor. It was absolutely delicious. Thanks so much for a keeper.
(22)
chibiharuka
01/06/2008
This really is an impressive recipe for a dinner party. Atop the lemon sauce the wrapped halibut made a very special presentation and my guests all enjoyed it. With so many reviews referring to "to strong of a lemon flavor " I decided to use only 1/2 cup lemon juice for 8 servings and followed the rest of the recipe as stated. Really delicious pretty easy and great results. Afterwards I felt like a chef! A good one!
(16)
THEPICKFORDS
04/20/2010
Amazing! I followed the recipe except to the sauce I added a bit of white wine and some parmesan. Next time I would make a bit more sauce. Served with asparagus roasted cauliflower and brown basmati rice. A 6 star dinner for sure!
(13)
Anonymous
01/03/2006
Unbelievably good! Got rave reviews better than at a restaurant the phyllo gives it a nice twist the sauce was to die for!
(11)