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Greek Halibut With Lemon Feta Yogurt Sauce

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Ingredients

Adjust Servings:
4 halibut fillets
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh dill, plus
1 teaspoon fresh dill, for garnish
1/2 teaspoon lemon zest
2 tablespoons lemon juice
1/2 teaspoon red pepper flakes (add more for a bit more kick)
2 garlic cloves, minced
4 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt, plus
additional kosher salt, for seasoning fish
1 regular zucchini, julienned
1 1/2 cups artichoke hearts, quartered
1 red bell pepper, julienned

Nutritional information

588.7
Calories
215 g
Calories From Fat
24 g
Total Fat
6.2 g
Saturated Fat
209.3 mg
Cholesterol
630.9 mg
Sodium
15.2 g
Carbs
7.4 g
Dietary Fiber
4.5 g
Sugars
76.3 g
Protein
524g
Serving Size

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Greek Halibut With Lemon Feta Yogurt Sauce

Features:
    Cuisine:

    I couldn't find fresh halibut so I had to use tilapia. I liked it better without the sauce. DH liked it with the sauce and DD didn't care for it at all.

    • 60 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Greek Halibut With Lemon Feta Yogurt Sauce #RSC, Ready, Set Cook! Reynolds Wrap Contest Entry Healthy, fresh & easy clean-up describes this fish dish that includes fresh herbs and veggies cooked in Reynolds Wrap, topped with a tangy lemon feta yogurt sauce , I couldn’t find fresh halibut so I had to use tilapia I liked it better without the sauce DH liked it with the sauce and DD didn’t care for it at all , So easy to make and delicious I would definitely make it again!


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    Steps

    1
    Done

    Preheat Oven to 375f.

    2
    Done

    in a Large Bowl, Mix Thyme, Oregano, Dill, Lemon Zest, Lemon Juice, Red Pepper Flakes, Garlic and Teaspoon Salt. Drizzle in Olive Oil and Stir. Add Zucchini, Artichoke Hearts, Red Bell Pepper, Onion to the Olive Oil Mixture. Set Aside For 10 Minutes.

    3
    Done

    Meanwhile, in a Food Processor Combine Feta Cheese, Greek Yogurt, Cream and Lemon Juice and Blend Until Smooth. Place in Refrigerator.

    4
    Done

    Place Each Piece of Fish, Skin Side Down, in the Center of a Piece of Reynolds Wrap About 18 Inches Long. Season Fish With Kosher Salt. Gather the Sides of the Foil, Add 1/4 of Veggies to Each Packet, Then Spoon Liquid Evenly Over the Pieces of Fish. Close Each Packet, Leaving About 5 Between the Fish and the Top of the Foil For Steam. Place Foil Packets on a Large Baking Sheet in the Oven and Bake 12-17 Minutes (depending on Thickness of Fish; Check by Removing from Oven and Carefully Opening One of the Packets and Testing Fish & Veggies With a Fork. If Fish Is not Cooked Through, Reseal Foil and Continue to Bake, Checking Every Couple Minutes.

    5
    Done

    Open Packets Carefully and Transfer Fish and Veggies Using a Spatula to Plates. Spoon the Liquid from Each Packet on Top. Drizzle Each With Lemon Feta Yogurt Sauce. Garnish With Dill. Enjoy!

    Avatar Of Elara Childress

    Elara Childress

    Culinary alchemist turning everyday ingredients into extraordinary dishes.

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