Ingredients:

  • 1 lb (450 g) fresh halibut fillets, skin removed
  • 4 cups (120 g) fresh spinach, washed and chopped
  • 1 tablespoon (15 mL) olive oil
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 1 teaspoon (5 g) lemon zest
  • 1 tablespoon (15 mL) fresh lemon juice
  • 8 sheets of filo pastry
  • 1/2 cup (115 g) unsalted butter, melted (for brushing)
  • 1 teaspoon (5 g) dried herbs (such as dill or thyme)

Instructions:

  1. In a sauté pan, heat olive oil over medium heat.
  2. Add minced garlic and sauté until fragrant, about 1 minute.
  3. Add chopped spinach, cooking until wilted. Season with salt, pepper, lemon zest, and lemon juice.
  4. Remove from heat and let cool slightly.
  5. Flake the halibut into bite-sized pieces and fold it into the spinach mixture.
  6. Preheat your oven to 400°F (200°C).
  7. Lay one sheet of filo pastry on a clean surface; brush with melted butter.
  8. Layer another sheet on top and brush with butter again.
  9. Place a generous spoonful of the filling at one end of the pastry.
  10. Fold the sides in and roll tightly to form a parcel. Brush with more butter and sprinkle with dried herbs.
  11. Repeat for remaining sheets and filling.
  12. Place parcels on a parchment-lined baking sheet.
  13. Bake for 15-20 minutes, or until the pastry is golden brown and crisp.
  14. Optional: Check the internal temperature of the fish; it should reach 145°F (63°C).
  15. Remove from the oven and let cool slightly before serving. Enjoy warm with your choice of sides.