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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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I created this easy entree to convince my husband that seafood doesn't have to taste fishy. He likes the flaky, phyllo wrapping as well as the bright green and red vegetables hidden inside of it. âCarrie Vazzano of Rolling Meadows, Illinois Ingredients:
4 cups fresh baby spinach |
3/4 cup chopped sweet red pepper |
3/4 teaspoon salt-free lemon-pepper seasoning, divided |
1/2 teaspoon lemon juice |
6 sheets phyllo dough (14 inches x 9 inches) |
2 tablespoons reduced-fat butter, melted |
2 halibut fillets (4 ounces each) |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/4 cup shredded part-skim mozzarella cheese |
Directions:
1. In a large nonstick skillet lightly coated with cooking spray, saute spinach and red pepper until tender. Add 1/2 teaspoon lemon-pepper and lemon juice. Remove from the heat; cool.
2. Line a baking sheet with foil and coat the foil with cooking spray; set aside. Place one sheet of phyllo dough on a work surface; brush with butter. (Until ready to use, keep phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out.) Layer remaining phyllo over first sheet, brushing each with butter. Cut stack in half widthwise.
3. Place a halibut fillet in the center of each square; sprinkle with salt and pepper. Top with cheese and spinach mixture. Fold sides and bottom edge over fillet and roll up to enclose it; trim end of phyllo if necessary. Brush with remaining butter; sprinkle with remaining lemon-pepper.
4. Place seam side down on prepared baking sheet. Bake at 375° for 20-25 minutes or until golden brown. Yield: 2 servings.
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