The flaky filo pastry crust keeps the halibut moist and delicious. For a nicer presentation, cut halibut in half at an angle before placing on sauce.
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30g melted butter
4 sheets filo pastry
2 (140g) halibut fillets
salt and pepper to taste
2 teaspoons chopped fresh dill
3 tablespoons lemon juice
125ml double cream
2 spring onions, finely chopped
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Method Prep:20min › Cook:15min › Ready in:35min
Preheat oven to 220 C / Gas mark 7.
Lightly butter 1 sheet of filo pastry. 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 filo. Sprinkle with dill. Fold in the sides of the filo, then roll the fillet. Place on a baking tray, 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 the 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 spring onions, and season with salt and pepper. Serve halibut on a pool of sauce.