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Phyllo Baked Sauerkraut Halibut
Phyllo Baked Sauerkraut Halibut

Phyllo Baked Sauerkraut Halibut

30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
16 sheets phyllo pastry
4 halibut fillets (about 4 oz. each)
Salt & pepper
4 cups Claussen Sauerkraut (place in colander a few minutes to let most juice run out)
1 cup diced tomato
4 ounces melted butter
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Let's Make It
Defrost the phyllo pastry but don't open it until your fish is ready. Preheat oven to 350°F.
First pat fish dry with paper towels and salt and pepper each side. Place one cup Claussen Sauerkraut on each fillet. On top of the sauerkraut arrange the 1/4 cup diced tomato on each fillet...then set them aside.
Now the phyllo...remove one sheet at a time and brush with butter (protecting the rest from drying out) and then repeat so that you have 4 layers put together. Place a fillet on one end of the pastry and roll up folding in sides (like a burrito) then place on a lightly oiled cookie sheet. Repeat with each fillet. I usually brush each with a little more butter.
Bake until the pastry is golden (about 12 to 15 minutes depending on your oven and the thickness of fillets). A splash of lemon juice or malt vinegar if you wish and you're good to go.
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