Greek Halibut With Lemon Feta Yogurt Sauce #Rsc

Name: Greek Halibut With Lemon Feta Yogurt Sauce #Rsc
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1/2 red onion, diced; 1/4 cup feta cheese; 1/4 cup Greek yogurt; 1/8 cup heavy cream; 2 tablespoons lemon juice; 1/4 teaspoon white pepper; Reynolds Wrap Foil

Servings: persons

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
1/2 red onion, diced
1/4 cup feta cheese
1/4 cup Greek yogurt
1/8 cup heavy cream
2 tablespoons lemon juice
1/4 teaspoon white pepper
Reynolds Wrap Foil

1
["Preheat oven to 375u00b0F.", "In a large bowl, mix thyme, oregano, dill, lemon zest, lemon juice, red pepper flakes, garlic and 1/2 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.", "Meanwhile, in a food processor combine feta cheese, Greek yogurt, cream and lemon juice and blend until smooth. Place in refrigerator.", "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.", "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!"]

325

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 4 halibut fillets, 2 tablespoons chopped fresh thyme, 2 tablespoons chopped fresh oregano, 2 tablespoons chopped fresh dill, plus, and more.

Yes, Greek Halibut With Lemon Feta Yogurt Sauce #Rsc falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!