Phyllo-Wrapped Halibut Fillets with Lemon Scallion Sauce

01Method

1. 1

   Heat the oven to 425°F (220°C).

2. 2

   Brush one phyllo sheet lightly with butter, then place a second sheet directly on top and butter that as well. Continue layering the remaining two sheets the same way. Cut the stacked sheets in half.

3. 3

   Season each halibut fillet with salt and pepper. Position a fillet near the lower edge of one halved phyllo stack, then scatter dill over it. Tuck in both sides and roll it up into a parcel. Transfer to a baking sheet and brush the top with butter. Assemble the second parcel in the same manner.

4. 4

   Bake until the pastry has puffed up and turned golden, roughly 12–15 minutes.

5. 5

   While the fish bakes, heat the lemon juice in a small saucepan over high heat and reduce it until nearly dry. Lower the heat to medium, pour in the cream, and stir. Let it simmer until slightly thickened. Mix in the green onions and adjust seasoning with salt and pepper. Plate the halibut over a generous spoonful of the sauce.