Ingredients for Greek Halibut With Lemon Feta Yogurt Sauce Rsc
- Halibut Fillets
- Fresh Thyme
- Fresh Oregano
- Fresh Dill
- Zest of 1 lemon
- Juice of 1 lemon
- 1/4 teaspoon red pepper flakes
- Garlic Cloves
- 2 tablespoons olive oil
- Kosher salt to taste
- 1 medium zucchini (diced)
- 1 (14-ounce) can artichoke hearts (drained and quartered)
- 1/2 red bell pepper (diced)
- Red Onion
- 4 ounces feta cheese
- 1/2 cup Greek yogurt
- Heavy Cream
- White Pepper
- Reynolds Wrap Foil
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How to Make Greek Halibut With Lemon Feta Yogurt Sauce Rsc
- Preheat oven to 375°F (190°C).
- In a large bowl, combine 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 tablespoon chopped fresh dill, zest of 1 lemon, juice of 1 lemon, 1/4 teaspoon red pepper flakes, 2 cloves minced garlic, and 1 teaspoon salt.
- Drizzle in 2 tablespoons olive oil and stir to combine.
- Add 1 medium zucchini (diced), 1 (14-ounce) can artichoke hearts (drained and quartered), 1/2 red bell pepper (diced), and 1/2 small onion (diced) to the olive oil mixture. Stir to coat.
- Set aside for 10 minutes to allow flavors to meld.
- Meanwhile, in a food processor, combine 4 ounces feta cheese, 1/2 cup Greek yogurt, 2 tablespoons heavy cream, and 1 tablespoon lemon juice. Blend until smooth and creamy. Refrigerate until ready to serve.
- Place each piece of halibut (about 6 ounces each) skin-side down in the center of a piece of 18-inch Reynolds Wrap aluminum foil.
- Season each halibut fillet with kosher salt to taste.
- Gather the sides of the foil, add 1/4 of the vegetable mixture to each packet, and spoon the liquid from the bowl evenly over the fish.
- Carefully close each packet, leaving about 5 inches of space at the top of the foil to allow for steam.
- Place foil packets on a large baking sheet and bake for 12-17 minutes, or until the halibut is cooked through and flakes easily with a fork. Cooking time will depend on the thickness of the fish. Check for doneness by carefully opening one packet and testing with a fork.
- If the fish is not cooked through, reseal the foil packets and continue baking, checking every few minutes.
- Carefully open the packets and transfer the halibut and vegetables to plates using a spatula.
- Spoon the cooking liquid from each packet over the fish and vegetables.
- Drizzle each serving with the lemon feta yogurt sauce.
- Garnish with fresh dill sprigs.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
18g
Fat
31g
Carbs
5g
