Phyllo-Wrapped Halibut with Lemon Sauce

First, preheat your oven to 425 degrees F (220 degrees C). This will ensure that the ideal temperature is reached for baking.

To begin preparing the phyllo dough, take a sheet and lightly apply butter to one side. Place another sheet on top of the first, with the unbuttered side facing down. Continue this process with the remaining two sheets of phyllo, ensuring each sheet is lightly buttered. Once all three layers are in place, cut the sheets into halves to facilitate rolling.

Next, season the halibut fillets with salt and pepper to taste. This will enhance their natural flavor. Place a halibut fillet near the bottom edge of one of the halved phyllo sheets. Sprinkle a pinch of dill over the fillet for added flavor.

Fold in the sides of the phyllo and then roll the fillet into a neat package. Place this on a baking sheet, and lightly brush with butter to prevent sticking.

Repeat the process with the remaining fillet. This will ensure that both fillets are prepared and ready for baking.

Bake the phyllo-wrapped halibut in a preheated oven until the pastry is puffed and golden brown, approximately 12 to 15 minutes. This will guarantee a crispy exterior.

Simultaneously, bring lemon juice to a rolling boil in a small saucepan over high heat. Allow the juice to almost evaporate, then reduce the heat to medium and stir in cream. Continue simmering until the cream thickens somewhat, creating a rich sauce.

Add green onions to the sauce and season with salt and pepper to taste. This will complete the accompaniment for the baked halibut.

Serve the halibut on a pool of this delicious sauce, allowing each guest to enjoy the dish in its entirety.