- Lay a sheet of phyllo flat on a work surface. Brush lightly with melted butter. Top that sheet of phyllo with another sheet and lightly brush it with butter. Repeat these steps twice more and you should layer four sheets of phyllo together.
- Preheat oven to 400 F. Cut the layered phyllo sheets, widthwise, in half, and then set piece of halibut near the bottom centre end of each one. Season halibut with salt and pepper. Fold the sides of the phyllo slightly over the fish and then roll into a cylinder. Line a baking sheet with parchment paper. Set the fish on the baking sheet and brush the tops of these phyllo packets of fish with a little melted butter (see Options). Bake the fish in the middle of the oven 16 to 18 minutes, until golden and cooked through.
- While fish bakes, make sauce by placing lemon juice in a small pot set over medium heat. Bring to a simmer and reduce juice to about 1 tsp. Add the cream, bring to a simmer, and simmer 1 minute, or until a lightly thickened sauce forms. Whisk in the dill and mustard; season with salt and pepper. Cover sauce and keep warm over low heat.
- When baked, plate and serve each portion of phyllo-wrapped halibut on a pool of lemon dill sauce and garnish with lemon slices and dills sprigs, if using. Before doing that, if desired, for a fancier presentation as shown in the recipe photograph, cut each phyllo-wrapped piece of halibut in half, widthwise, at a slight angle.
Note: Phyllo pastry is sold frozen alongside the other types of frozen pastry we sell. Thaw before using. Once you have the phyllo needed for the recipe, fold and package up the remaining sheets in amounts you think you’ll use the next time you need phyllo and refreeze them, to thaw and use at another time.
Options: You can wrap the halibut in phyllo many hours before baking it. If you do that, tent with plastic wrap and refrigerate until ready to bake. Instead of fresh dill, use 1/4 tsp dried dill, adding it to the pot after pouring in the whipping cream.
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Directions
- Lay a sheet of phyllo flat on a work surface. Brush lightly with melted butter. Top that sheet of phyllo with another sheet and lightly brush it with butter. Repeat these steps twice more and you should layer four sheets of phyllo together.
- Preheat oven to 400 F. Cut the layered phyllo sheets, widthwise, in half, and then set piece of halibut near the bottom centre end of each one. Season halibut with salt and pepper. Fold the sides of the phyllo slightly over the fish and then roll into a cylinder. Line a baking sheet with parchment paper. Set the fish on the baking sheet and brush the tops of these phyllo packets of fish with a little melted butter (see Options). Bake the fish in the middle of the oven 16 to 18 minutes, until golden and cooked through.
- While fish bakes, make sauce by placing lemon juice in a small pot set over medium heat. Bring to a simmer and reduce juice to about 1 tsp. Add the cream, bring to a simmer, and simmer 1 minute, or until a lightly thickened sauce forms. Whisk in the dill and mustard; season with salt and pepper. Cover sauce and keep warm over low heat.
- When baked, plate and serve each portion of phyllo-wrapped halibut on a pool of lemon dill sauce and garnish with lemon slices and dills sprigs, if using. Before doing that, if desired, for a fancier presentation as shown in the recipe photograph, cut each phyllo-wrapped piece of halibut in half, widthwise, at a slight angle.
Note: Phyllo pastry is sold frozen alongside the other types of frozen pastry we sell. Thaw before using. Once you have the phyllo needed for the recipe, fold and package up the remaining sheets in amounts you think you’ll use the next time you need phyllo and refreeze them, to thaw and use at another time.
Options: You can wrap the halibut in phyllo many hours before baking it. If you do that, tent with plastic wrap and refrigerate until ready to bake. Instead of fresh dill, use 1/4 tsp dried dill, adding it to the pot after pouring in the whipping cream.
