Greek Halibut With Lemon Feta Yogurt Sauce #RSC

Name: Greek Halibut With Lemon Feta Yogurt Sauce #RSC
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 , 4 serving(s)
Ingredients: 4 halibut fillets; 2 tablespoons chopped fresh thyme; 2 tablespoons chopped fresh oregano; 2 tablespoons chopped fresh dill, plus; 1 teaspoon fresh dill, for garnish; 1/2 teaspoon lemon zest; 2 tablespoons lemon juice; 1/2 teaspoon red pepper flakes (add more for a bit more kick); 2 garlic cloves, minced; 4 tablespoons extra-virgin olive oil; 1/2 teaspoon kosher salt, plus; additional kosher salt, for seasoning fish; 1 regular zucchini, julienned; 1 1/2 cups artichoke hearts, quartered; 1 red bell pepper, julienned; 1/2 red onion, diced; 1/4 cup feta cheese; 1/4 cup Greek yogurt; 1/8 cup heavy cream; 2 tablespoons lemon juice; 1/4 teaspoon white pepper; Reynolds Wrap Foil

Submitted by AmyJoCooks

"Ready, Set Cook! Reynolds Wrap Contest Entry. Healthy, fresh & easy clean-up describes this fish dish that includes fresh herbs and veggies cooked in Reynolds Wrap, topped with a tangy lemon feta yogurt sauce."

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photo by AmyJoCooks

Ready In:: 40mins
Ingredients:: 22
Serves:: 4

ingredients

4 halibut fillets
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh dill, plus
1 teaspoon fresh dill, for garnish
¹⁄₂ teaspoon lemon zest
2 tablespoons lemon juice
¹⁄₂ teaspoon red pepper flakes (add more for a bit more kick)
2 garlic cloves, minced
4 tablespoons extra-virgin olive oil
¹⁄₂ teaspoon kosher salt, plus
additional kosher salt, for seasoning fish
1 regular zucchini, julienned
1 ¹⁄₂ cups artichoke hearts, quartered
1 red bell pepper, julienned
¹⁄₂ red onion, diced
¹⁄₄ cup feta cheese
¹⁄₄ cup Greek yogurt
¹⁄₈ cup heavy cream
2 tablespoons lemon juice
¹⁄₄ teaspoon white pepper
Reynolds Wrap Foil

directions

Preheat oven to 375°F.
In a large bowl, mix thyme, oregano, dill, lemon zest, lemon juice, red pepper flakes, garlic and ½ teaspoon salt. Drizzle in olive oil and stir. Add zucchini, artichoke hearts, red bell pepper, onion to the olive oil mixture. Set aside for 10 minutes.
Meanwhile, in a food processor combine feta cheese, Greek yogurt, cream and lemon juice and blend until smooth. Place in refrigerator.
Place each piece of fish, skin side down, in the center of a piece of Reynolds Wrap about 18 inches long. Season fish with kosher salt. Gather the sides of the foil, add 1/4 of veggies to each packet, then spoon liquid evenly over the pieces of fish. Close each packet, leaving about 5” between the fish and the top of the foil for steam. Place foil packets on a large baking sheet in the oven and bake 12-17 minutes (depending on thickness of fish; check by removing from oven and carefully opening one of the packets and testing fish & veggies with a fork. If fish is not cooked through, reseal foil and continue to bake, checking every couple minutes.
Open packets carefully and transfer fish and veggies using a spatula to plates. Spoon the liquid from each packet on top. Drizzle each with lemon feta yogurt sauce. Garnish with dill. Enjoy!

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Reviews

I couldn't find fresh halibut so I had to use tilapia. I liked it better without the sauce. DH liked it with the sauce and DD didn't care for it at all.

whtbxrmom
So easy to make and delicious. I would definitely make it again!

CLDALE
We loved it! Simple and delish!!!

spoton
A delicious fish dish and cleanup was a snap. Compliments to the chef.

auntkdk
Amazing dish! LOVE IT :)

runawaylp