Meyer Lemon and Dill Fish Parcels

Meyer Lemon and Dill Fish Parcels Recipe
Oxmoor House
Orange-yellow Meyer lemons are a hybrid of the mandarin orange and lemon, which gives them a sweeter flavor than their run-of-the-mill counterparts. If you have difficulty finding them, you can use regular lemons, such as Eurekas, instead.


4 servings (serving size: 1 packet)

Recipe from

Oxmoor House

Recipe Time

Prep: 4 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 221
Caloriesfromfat 0.0 %
Fat 6.7 g
Satfat 2.4 g
Monofat 2 g
Polyfat 1.4 g
Protein 35.5 g
Carbohydrate 2.7 g
Fiber 1.1 g
Cholesterol 62 mg
Iron 1.5 mg
Sodium 403 mg
Calcium 92 mg


4 (6-ounce) halibut fillets (3/4 inch thick)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 (1/4-inch-thick) Meyer lemon slices (2 lemons)
1 tablespoon butter, quartered
4 teaspoons chopped fresh dill


1. Preheat oven to 375°.

2. Cut 4 (15-inch) squares of parchment paper. Fold each square in half. Open folded parchment paper; place 1 fillet near fold on each square. Sprinkle fillets evenly with salt and pepper. Top evenly with lemon slices, butter quarters, and dill. Fold paper; seal edges with narrow folds. Place packets on a large baking sheet.

3. Bake at 375° for 15 minutes or until paper is puffy and lightly browned. Place 1 packet on each of 4 serving plates, and cut open. Serve immediately.

Serve with: Sweet Potato Salad

Cooking Light Fresh Food Fast Weeknight Meals,

Oxmoor House

March 2010
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