Meyer Lemon and Dill Fish Parcels
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.
Yield: 4 servings (serving size: 1 packet)
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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. 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
Meyer Lemon and Dill Fish Parcels Recipe at a Glance
- COURSE: Main Dishes
- MAIN INGREDIENT: Fish
- PUBLICATION: Oxmoor House
More Recipes for Main Dishes
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Crispy Fish with Lemon-Dill Sauce
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Roasted Salmon with Lemon and Dill
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