Meyer Lemon and Dill Fish Parcels

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.

Yield: 4 servings (serving size: 1 packet)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 221
  • Calories from fat: 0.0%
  • Fat: 6.7g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1.4g
  • Protein: 35.5g
  • Carbohydrate: 2.7g
  • Fiber: 1.1g
  • Cholesterol: 62mg
  • Iron: 1.5mg
  • Sodium: 403mg
  • Calcium: 92mg

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 375°.
  2. 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. 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
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