Phyllo-Wrapped Halibut Fillets with Lemon Scallion Sauce Recipe -
Phyllo-Wrapped Halibut Fillets with Lemon Scallion Sauce Recipe
  • READY IN 35 mins

Phyllo-Wrapped Halibut Fillets with Lemon Scallion Sauce

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    35 mins


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

Reviews More Reviews

Most Helpful Positive Review
Mar 18, 2007

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!

Most Helpful Critical Review
Feb 16, 2010

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 dish is how you do it and what sauce you serve it with. In this case, nothing special at all.

Apr 10, 2007

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 my phyllo dough package to make dessert: spray a muffin pan with Pam & take one phyllo dough folded into 4ths molding it into the pan - spray again and repeat, alternating the direction of the dough, using 4 sheets per cup. Then sprinkle with cinnamon & sugar & bake. Makes cute dessert cups for fruit with whipped cream, or whatever! A nice dessert with this dish. I saw the recipe somewhere on here, but can't find it again!

Feb 16, 2008

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 make this often using a variety of spices. Play around with the spices and we also make it with every kind of fish possible; cod, salmon, king mackrell, red drum, sea bass and more.

Jul 31, 2008

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 instead of whipping cream. I mixed it first to make it more liquidy. Came out awesome! Also, for the lemon juice, I juiced a fresh lemon (you can squeeze or press it) since it's such an important part of the meal. The sauce was delicious this way and had much less fat! I made a little extra of it and poured it on some steamed vegetables, which accompanied the meal nicely.

Jan 18, 2007

...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 tsp of cold water with 2 tsp cornstarch to thicken the lemon sauce once completed and we found the best results with fresh Haddock. You must try this recipe.

Apr 28, 2007

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 too strong, so I added a little more cream and some Parmesan cheese to cut the flavor. It was absolutely delicious. Thanks so much for a keeper.

Jan 06, 2008

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 to "to strong of a lemon flavor," I decided to use only 1/2 cup lemon juice for 8 servings, and followed the rest of the recipe as stated. Really delicious, pretty easy, and great results. Afterwards, I felt like a chef! A good one!


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  • Calories
  • 587 kcal
  • 29%
  • Carbohydrates
  • 24.7 g
  • 8%
  • Cholesterol
  • 157 mg
  • 52%
  • Fat
  • 39.1 g
  • 60%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 33.9 g
  • 68%
  • Sodium
  • 367 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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