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Greek Halibut With Lemon Feta Yogurt Sauce #RSC

The memory still makes my mouth water. I was on a small Greek island, the kind where the only sounds at night are the gentle lapping of waves and the distant bleating of goats. A local fisherman, Yiannis, had just brought in his daily catch, and his wife, Eleni, prepared a simple yet stunning meal: flaky white fish, nestled amongst colorful vegetables, all enrobed in a tangy, creamy sauce that sang of sunshine and the sea. The scent of fresh herbs hung heavy in the air. This Greek Halibut with Lemon Feta Yogurt Sauce attempts to recapture that perfect, unforgettable bite.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 17 minutes
Total Time: 42 minutes
Servings: 4
Dietary Type: Mediterranean

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
½ teaspoon lemon zest
2 tablespoons lemon juice
½ teaspoon red pepper flakes (add more for a bit more kick)
2 garlic cloves, minced
4 tablespoons extra-virgin olive oil
½ teaspoon kosher salt, plus additional kosher salt, for seasoning fish
1 regular zucchini, julienned
1 ½ cups artichoke hearts, quartered
1 red bell pepper, julienned
½ red onion, diced
¼ cup feta cheese
¼ cup Greek yogurt
⅛ cup heavy cream
2 tablespoons lemon juice
¼ teaspoon white pepper
Reynolds Wrap Foil

Equipment Needed

Large bowl
Food processor
Baking sheet
Spatula
Reynolds Wrap Foil

Instructions

Preheat oven to 375°F (190°C). This ensures the fish cooks evenly and the vegetables retain their vibrant color.
In a large bowl, combine the thyme, oregano, 2 tablespoons of the dill, lemon zest, lemon juice, red pepper flakes, garlic, and ½ teaspoon salt. This aromatic mixture forms the base of the dish’s flavor profile.
Drizzle in the olive oil and stir thoroughly to combine all the ingredients. The oil will help to coat the vegetables and ensure they cook properly.
Add the zucchini, artichoke hearts, red bell pepper, and red onion to the olive oil mixture. Toss well to coat the vegetables evenly with the herb mixture.
Set aside for 10 minutes. This allows the vegetables to marinate and absorb the flavors of the herbs and spices, enhancing the overall taste of the dish.
Meanwhile, prepare the Lemon Feta Yogurt Sauce. In a food processor, combine the feta cheese, Greek yogurt, heavy cream, and 2 tablespoons of lemon juice.
Blend until smooth. You’re looking for a creamy, tangy consistency. If the sauce is too thick, add a teaspoon of water or lemon juice at a time until you reach the desired consistency. Season with white pepper.
Place the sauce in the refrigerator until ready to use. Keeping it chilled helps maintain its freshness and tangy flavor.
Prepare the fish packets. Place each piece of halibut, skin side down (if applicable), in the center of a piece of Reynolds Wrap about 18 inches long. If your halibut doesn’t have skin, this step is not necessary.
Season the fish generously with kosher salt. Don’t be shy! Halibut can be a bit bland on its own, so proper seasoning is key.
Gather the sides of the foil. Add ¼ of the vegetable mixture to each packet, distributing it evenly around the fish.
Spoon the liquid from the bowl (the accumulated juices from the vegetables and marinade) evenly over the pieces of fish. This liquid is packed with flavor and will help to keep the fish moist during cooking.
Close each packet, leaving about 5 inches between the fish and the top of the foil. This allows for steam to circulate and cook the fish evenly. Make sure the packets are sealed tightly to prevent steam from escaping. A good way to do this is to fold the edges over several times, creating a tight seal.
Place the foil packets on a large baking sheet. This makes it easier to transfer the packets to and from the oven.
Bake for 12-17 minutes, depending on the thickness of the fish. The cooking time can vary depending on the thickness of your halibut fillets.
Check for doneness by carefully removing one of the packets from the oven and carefully opening it. Test the fish and vegetables with a fork. The fish should be opaque and flake easily, and the vegetables should be tender-crisp.
If the fish is not cooked through, reseal the foil and continue to bake, checking every couple of minutes until it is done.
Open the packets carefully (steam will escape!). Transfer the fish and vegetables using a spatula to plates. Be careful when opening the foil packets, as hot steam will escape.
Spoon the liquid from each packet on top of the fish and vegetables. This adds extra flavor and moisture.
Drizzle each serving with the Lemon Feta Yogurt Sauce. Garnish with the remaining teaspoon of fresh dill.
Enjoy!

Expert Tips & Tricks

Spice it up: For an extra kick, add a pinch of cayenne pepper to the vegetable mixture or a drizzle of hot sauce to the Lemon Feta Yogurt Sauce.
Vegetable variations: Feel free to experiment with other vegetables, such as cherry tomatoes, asparagus, or bell peppers of different colors. Just be sure to cut them into similar sizes so they cook evenly.
Make-ahead: The Lemon Feta Yogurt Sauce can be made a day in advance and stored in the refrigerator. This will save you time on the day you plan to serve the dish. The vegetable mixture can also be prepped a few hours in advance, but don’t add the salt and lemon juice until just before cooking, as they can draw out moisture from the vegetables.
Foil alternatives: If you don’t have Reynolds Wrap Foil, you can use parchment paper to create the packets. However, parchment paper is not as effective at sealing in moisture, so the fish may not be as moist.
Don’t overcook: Halibut is a delicate fish and can easily become dry if overcooked. Be sure to check it frequently during the last few minutes of cooking to ensure it stays moist and flaky.

Serving & Storage Suggestions

Serve the Greek Halibut with Lemon Feta Yogurt Sauce immediately after cooking for the best flavor and texture. It pairs well with a simple green salad, roasted potatoes, or a side of couscous.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat or in the oven at 300°F (150°C) until warmed through. Avoid microwaving, as this can make the fish dry and rubbery. The Lemon Feta Yogurt Sauce can also be stored separately in the refrigerator for up to 3 days.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	475 kcal	24%
Total Fat	28g	36%
Saturated Fat	8g	40%
Cholesterol	140mg	47%
Sodium	450mg	19%
Total Carbohydrate	12g	4%
Dietary Fiber	4g	16%
Sugars	5g
Protein	42g	84%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Other Fish: Halibut can be substituted with other firm white fish, such as cod, sea bass, or grouper.
Dairy-Free: For a dairy-free version, use a plant-based Greek-style yogurt and omit the heavy cream from the Lemon Feta Yogurt Sauce. You can also use a dairy-free feta alternative, though the flavor will be slightly different.
Gluten-Free: This recipe is naturally gluten-free.
Herb Variations: Experiment with different herbs, such as rosemary, marjoram, or savory.
Vegetable Swaps: Use any vegetables you have on hand or that are in season. Some good alternatives include eggplant, bell peppers of different colors or fennel.

FAQs (Frequently Asked Questions)

Q: Can I grill the fish packets instead of baking them?
A: Yes, you can grill the fish packets over medium heat for about 12-15 minutes, or until the fish is cooked through. Be sure to turn the packets occasionally to ensure even cooking.

Q: Can I use dried herbs instead of fresh?
A: While fresh herbs are preferred for their superior flavor, you can use dried herbs if necessary. Use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs called for in the recipe.

Q: How can I prevent the fish from sticking to the foil?
A: To prevent the fish from sticking to the foil, you can lightly grease the foil with olive oil or cooking spray before placing the fish on it.

Q: Can I make this recipe with frozen halibut?
A: Yes, you can use frozen halibut. Just be sure to thaw it completely before cooking and pat it dry with paper towels to remove any excess moisture.

Q: How do I know when the fish is done cooking?
A: The fish is done cooking when it is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).

Final Thoughts

I urge you to give this Greek Halibut with Lemon Feta Yogurt Sauce a try. It’s a delightful and healthy way to enjoy fresh seafood and vibrant Mediterranean flavors. Don’t be afraid to experiment with the vegetables and herbs to create your own unique twist on this classic dish. I’d love to hear your feedback and see your creations! Consider pairing it with a crisp white wine like Assyrtiko for a truly authentic Greek experience. Kali Orexi!

Greek Halibut With Lemon Feta Yogurt Sauce #RSC Recipe