Phyllo-Wrapped Halibut Fillets with Lemon Scallion Sauce Good Recipes

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Phyllo-Wrapped Halibut Fillets with Lemon Scallion Sauce

"The flaky phyllo crust keeps the halibut wet and delicious. For a nicer presentation, cut halibut in half of at an perspective earlier than placing on sauce."

Ingredients :

2 tablespoons melted butter
four sheets phyllo dough
2 (5 ounce) halibut fillets
salt and pepper to taste
2 teaspoons chopped clean dill
3 tablespoons lemon juice
1/2 cup whipping cream
2 inexperienced onions, finely chopped

Instructions :

Prep : 20M	Cook : 2M	Ready in : 35M

Preheat oven to 425 ranges F (220 levels C).
Lightly butter 1 sheet of phyllo dough. Lay another sheet without delay on pinnacle of the primary sheet, and gently butter it. Repeat with final 2 sheets of phyllo. Cut sheets in half of.
Season halibut fillets with salt and pepper. Place a fillet near the bottom fringe of one of the halved sheets of phyllo. Sprinkle with dill. Fold inside the facets 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 till pastry is puffed and golden brown, approximately 12 to fifteen minutes.
Meanwhile, bring lemon juice to a boil in a small saucepan over excessive warmth. Boil until almost evaporated. Reduce heat to medium, and stir in cream. Simmer till the cream thickens really. Stir in inexperienced onions, and season with salt and pepper. Serve halibut on a pool of sauce.

Notes :

Reynolds® Aluminum foil may be used to maintain food moist, cook dinner it frivolously, and make smooth-up easier.

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