Phyllo-Wrapped Halibut Fillets with Lemon Scallion Sauce

Phyllo-Wrapped Halibut Fillets with Lemon Scallion Sauce

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"The flaky phyllo 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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35 m servings 587 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 587 kcal
  • 29%
  • Fat:
  • 39.1 g
  • 60%
  • Carbs:
  • 24.7g
  • 8%
  • Protein:
  • 33.9 g
  • 68%
  • Cholesterol:
  • 157 mg
  • 52%
  • Sodium:
  • 367 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Lightly butter 1 sheet of phyllo dough. 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 phyllo. Sprinkle with dill. Fold in the sides of the phyllo, then roll the fillet. Place on a baking sheet, 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 a 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 green onions, and season with salt and pepper. Serve halibut on a pool of sauce.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 167 Ratings

Most helpful positive review

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...

Most helpful critical review

We thought the lemon sauce was way too tart. Other than that, there's nothing special about wrapping fish in phyllo. I've wrapped many things in phyllo, is a great idea. However, what makes the ...

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Least positive

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...

My family can't wait to eat this again - what a delicious way to eat halibut! The only changes I made were to use half & half instead of whipping cream and less lemon juice. I used the rest of m...

I would have given this recipe 5 stars except for the sauce. Both my husband and I thought it ruined the flavor of the phyllo wrapped fish. We live in Alaska and catch all our own fish so we mak...

I must have made 50 dinners from and this is my first review. It was without a doubt the best recipe yet! I made two small changes. To cut way down on the fat, I used CoolWhip ...

...without question, one of the best recipes on It should read "******", I love all types of seafood dishes and this is my absolute favorite. Only a couple of changes, mix 2 ts...

Very easy and impressive recipe! I haven't had much experience using dill, but I really liked the flavor. I think next time I would even use more. The lemon flavor of the sauce was a little t...

This really is an impressive recipe for a dinner party. Atop the lemon sauce the wrapped halibut made a very special presentation, and my guests all enjoyed it. With so many reviews referring t...

Amazing! I followed the recipe except to the sauce I added a bit of white wine and some parmesan. Next time I would make a bit more sauce. Served with asparagus, roasted cauliflower and brown ba...

Unbelievably good! Got rave reviews, better than at a restaurant, the phyllo gives it a nice twist, the sauce was to die for!

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