Baked Halibut on Phyllo With Parm Topping 4.000

(Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

Nourish Jun 20, 2019

In this savory pastry dish, hunks of tender, white fish rest on diamond-shaped clouds of flaky phyllo. Bits of sweet onions are tucked under the fish, while on top a luxuriously creamy but healthful yogurt-Parmesan spread keeps the seafood moist and forms a light crust in the oven. A flourish of fresh baby greens delivers a meal as beautiful as it is tasty and nourishing.

Make Ahead: The dish may be made up until the baking point, and refrigerated, covered, for up to 12 hours.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 8 full sheets (14-by-18-inch) or 16 half sheet (9-by-14-inch) of phyllo dough (202 grams)
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 1/4 cup finely diced sweet onion
  • 1/4 cup plain low-fat Greek yogurt
  • 1/4 cup grated Parmesan cheese (3/4 ounce)
  • 2 tablespoons mayonnaise
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon finely minced garlic
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon kosher salt
  • Four (4-5 ounce) center-cut pieces of skinless halibut fillet, or salmon or cod fillet
  • 1 cup micro greens or baby arugula


Place a sheet of phyllo on a large cutting board and brush it lightly with the oil. (Cover the remaining stack of phyllo with damp paper towels while building the layers, so it doesn’t dry out.) Top the oiled sheet of phyllo with a second sheet and brush that one with the oil, and repeat until you have a stack of 8 sheets. (It’s okay if the dough tears a bit.)

If using full sheets of dough, cut the oiled stack into four 7-by-7-inch squares, discarding any trimmings. If using half sheets, cut the stack into two 7-by-7-inch squares, and repeat with another 8 sheets of dough, so you wind up with four squares. You’ll use 1/4 cup of olive oil in total.

Fold the corners of each square in toward its center to meet, creating smaller squares, and place the phyllo squares folded side up on a parchment paper-lined baking sheet. Cover the baking sheet with plastic wrap.

Toss the onion in a small bowl with 1 tablespoon of olive oil. In a medium mixing bowl, stir together the yogurt, Parm, mayonnaise, lemon juice, garlic, mustard and 1/8 teaspoon of the pepper until thoroughly combined.

Spoon about 1 tablespoon of the onions onto the center of each dough square. Place a piece of the fish on top of each mound of onions. Season the fish with the remaining 1/8 teaspoon of pepper and the salt. Spoon the yogurt mixture on top of each piece of fish to cover.

When ready to cook, preheat the oven to 400 degrees. Bake 15 to 18 minutes, until the phyllo is golden brown and crisped and the fish is just cooked through. (If baking the fish from the refrigerator, adjust the cooking time accordingly.)

Divide the phyllo pieces among 4 plates, top with the greens and serve.

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Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Ali Sharman.

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