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Meyer Lemon and Dill Fish Parcels

Oxmoor House
Prep time 4 mins
Cook time 15 mins
Yield 4 servings (serving size: 1 packet)
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 (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

Nutrition 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

How to Make It

  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.

  4. Serve with: Sweet Potato Salad

Cooking Light Fresh Food Fast Weeknight Meals