Phyllo-Wrapped Halibut Recipe
Phyllo-Wrapped Halibut Recipe photo by Taste of Home
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Phyllo-Wrapped Halibut Recipe

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I created this easy entree to convince my husband that seafood doesn't have to taste "fishy." He likes the flaky, phyllo wrapping as well as the bright green and red vegetables hidden inside of it. —Carrie Vazzano of Rolling Meadows, Illinois
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:2 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 2 servings


  • 4 cups fresh baby spinach
  • 3/4 cup chopped sweet red pepper
  • 3/4 teaspoon salt-free lemon-pepper seasoning, divided
  • 1/2 teaspoon lemon juice
  • 6 sheets phyllo dough (14 inches x 9 inches)
  • 2 tablespoons reduced-fat butter, melted
  • 2 halibut fillets (4 ounces each)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup shredded part-skim mozzarella cheese

Nutritional Facts

1 each: 330 calories, 12g fat (6g saturated fat), 64mg cholesterol, 676mg sodium, 26g carbohydrate (4g sugars, 4g fiber), 33g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1 starch, 1 fat.


  1. In a large nonstick skillet lightly coated with cooking spray, saute spinach and red pepper until tender. Add 1/2 teaspoon lemon pepper and lemon juice. Remove from the heat; cool.
  2. Line a baking sheet with foil and coat the foil with cooking spray; set aside. Place one sheet of phyllo dough on a work surface; brush with butter. (Until ready to use, keep phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out.) Layer remaining phyllo over first sheet, brushing each sheet with butter. Cut stack in half widthwise.
  3. Place a halibut fillet in the center of each square; sprinkle with salt and pepper. Top with cheese and spinach mixture. Fold sides and bottom edge over fillet and roll up to enclose it; trim end of phyllo if necessary. Brush with remaining butter; sprinkle with remaining lemon pepper.
  4. Place seam side down on prepared baking sheet. Bake at 375° for 20-25 minutes or until golden brown. Yield: 2 servings.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
Originally published as Phyllo-Wrapped Halibut in Light & Tasty April/May 2006 , p39

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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buey1959 User ID: 5410639 136447
Reviewed Nov. 25, 2014

"Overall the recipe very good. We found the lemon pepper a bit overpowering so would omit sprinkling of that on the top and use parmesan cheese instead. Also, when putting them together I would put down spinach and cheese first and then fish so as they baked the cheese would melt down through spinach and onto the fish."

margaret.brown126 User ID: 5749429 80225
Reviewed Jan. 11, 2011

"This was simple yet elegant. Delish, It makes it hard to pay the $$ at a high end restaurant when you can make this at home. My husband suggested using salmon or grouper."

pavel User ID: 1752329 73171
Reviewed Aug. 28, 2008

"The best!! It is a "fancy restaurant" quality meal that you can make at home! To speed up preparation, I use frozen spinach (thawed and drained) and roasted red peppers from a jar and it is still great!"

santeensmom User ID: 861908 153377
Reviewed Apr. 3, 2008

"My family just loves this dish and we aren't spinach people, but wow! One of our favorites!"

cookjan User ID: 1082472 67900
Reviewed Feb. 17, 2008

"If you love fish you must try this! A great recipe. I have used blue gill, crappe and cod"

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