Halibut and Spinach Wrapped in Phyllo Parcels Recipe

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Everyone Can Cook EverythingBaking fish in phyllo pastry keeps it moist. It also creates a crispy exterior that’s hard to resist, particularly when paired with the rich and creamy sauce featured in this dish.

  • Yield: 2 Servings
  • Preparation Time: 30 Minutes

Ingredients

  • 10 oz (300 g) package frozen chopped spinach, thawed
  • 1 Tbsp (15 ml) butter
  • 1 shallot, finely chopped
  • 1 garlic clove, crushed
  • 4 sheets phyllo pastry
  • 3 Tbsp (30–45 ml) melted butter
  • 6 oz (175 g) halibut fillets
  • salt and white pepper to taste
The Sauce
  • 1 Tbsp (15 ml) butter
  • 1 shallot, finely chopped
  • 2 Tbsp (30 ml) lemon juice
  • ¾ cup (185 ml) whipping cream
  • 2 Tbsp (30 ml) capers
  • 1 Tbsp (15 ml) snipped chives or chopped fresh tarragon or parsley
  • salt and white pepper taste
How to Make It
    The Fish
  1. Squeeze all the moisture from the spinach and set aside. Heat the 1 Tbsp (15 ml) butter in a small skillet over medium heat. Add the shallot and garlic and cook until softened, about 2 minutes. Add the spinach and season with salt and pepper. Remove from the heat and set aside. Preheat the oven to 400°F (200°C).
  2. Lay a sheet of phyllo on a work surface. Brush lightly with melted butter. Top with another sheet and brush again. Repeat until all the sheets are used. Cut the stacked sheets in half. Divide the spinach mixture and place near the bottom center of each sheet stack. Set the halibut on top of the spinach and season with salt and pepper. Fold the sides of the phyllo over to partially cover the halibut and then roll it up to form a package and seal the filling inside. Place on a parchment paper–lined baking tray. Brush the tops with butter. Bake in the middle of the oven for 20 to 25 minutes until puffed and golden.
  3. The Sauce
  4. Melt the butter in a pot set over medium heat. Add the shallot and cook until softened, about 2 minutes. Add the lemon juice and continue cooking until it has almost all evaporated. Pour in the cream and cook until it thickens slightly. Add the capers and chives. Season with salt and pepper.
  5. To serve, pour a pool of the sauce on 2 dinner plates. Cut each phyllo parcel in half at a slight angle. Arrange the pieces over the sauce.
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