Filo-wrapped halibut fillets with lemon and spring onion sauce

    35 min

    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.

    179 people made this

    Serves: 2 

    • 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

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat oven to 220 C / Gas mark 7.
    2. 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.
    3. 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.
    4. Bake in a preheated oven until pastry is puffed and golden brown, about 12 to 15 minutes.
    5. 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.

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    Reviews in English (139)


    I am such a beginner at cooking and this STILL came out tasting really good...  -  20 Sep 2009


    Used different ingredients. Wanted halibut but only had salmon! Was very good though...  -  20 Sep 2009


    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!  -  18 Mar 2007  (Review from Allrecipes US | Canada)