Greek Halibut With Lemon Feta Yogurt Sauce Rsc

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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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Steps

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Preheat oven to 375f.

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In a large bowl , mix thyme , oregano , dill , lemon zest , lemon juice , red pepper flakes , garlic and teaspoon salt.

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Drizzle in olive oil and stir.

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Add zucchini , artichoke hearts , red bell pepper , onion to the olive oil mixture.

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Set aside for 10 minutes.

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Meanwhile , in a food processor combine feta cheese , greek yogurt , cream and lemon juice and blend until smooth.

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Place in refrigerator.

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Place each piece of fish , skin side down , in the center of a piece of reynolds wrap about 18 inches long.

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Season fish with kosher salt.

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Gather the sides of the foil , add 1 / 4 of veggies to each packet , then spoon liquid evenly over the pieces of fish.

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Close each packet , leaving about 5 between the fish and the top of the foil for steam.

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Place foil packets on a large baking sheet in the oven and bake 12-17 minutes (depending on thickness of fish.

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Check by removing from oven and carefully opening one of the packets and testing fish & veggies with a fork',.

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Ingredients

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halibut fillets, fresh thyme, fresh oregano, fresh dill, lemon zest, lemon juice, red pepper flakes, garlic cloves, olive oil, kosher salt, zucchini, artichoke hearts, red bell pepper, red onion, feta cheese, greek yogurt, heavy cream, white pepper, reynolds wrap foil