A little bit fussy to prep, but once you try wrapping a few of the halibut fillets, the rest will be easy to complete. Well worth it and super impressive to serve. Our good friend Jean came up with this, and we helped her do it for her own 40th wedding anniversary celebrations.
Ready for a party, these little phyllo packages are sprinkled with chives, fresh dill and an extra little drizzle of the lemon sauce.
To serve 4:
4 tbsp butter
8 sheets phyllo dough
4 (5 oz) halibut fillets
4 tsp chopped fresh dill
6 tbsp freshly squeezed lemon juice
1 cup whipping cream
4 green onions, finely chopped
Preheat oven to 425
Separate the phyllo – it will take 4 sheets total for every 2 halibut fillets. Lightly butter 1 sheet 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 with salt and pepper. Place each fillet near the bottom edge of one of the halved sheets – sprinkle with dill. Fold in the sides of the phyllo, then roll the fillet.
Place on baking sheet, lightly brushing with more butter.
Ready for the oven, these little fillets are going to be so moist inside, crispy and crunchy outside.
Bake in preheated oven until pastry is puffed and golden brown, about 12-15 minutes.
While the fillets are baking:
In a small saucepan, bring lemon juice to a boil 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 to taste with salt and pepper.
Serve halibut on a pool of the sauce. Garnish with more fresh dill.
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