Start by preheating your oven to 375°F (190°C). This ensures the oven is at the right temperature when you’re ready to bake. Line a baking sheet with parchment paper and set it aside.

While the oven is heating, prepare your ingredients. Pat the halibut fillets dry with paper towels to remove any excess moisture. This helps the seasoning stick better and ensures a nice sear if you choose to lightly sear the fillets before wrapping (optional but recommended for extra flavor). Season both sides of the fillets with salt, pepper, and a squeeze of fresh lemon juice. Set them aside.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, just until fragrant. Be careful not to let it burn, as burnt garlic can taste bitter.

Add the fresh spinach to the skillet in batches, stirring as it wilts. If you’re using frozen spinach, make sure it’s fully thawed and squeezed dry to remove excess moisture. Cook the spinach until it’s fully wilted and any liquid has evaporated. Season it with salt, pepper, and a pinch of nutmeg for a warm, earthy flavor. Remove the skillet from the heat and let the spinach cool slightly.

Unroll the filo pastry sheets and cover them with a damp kitchen towel to prevent them from drying out. Filo is very thin and delicate, so keeping it moist is key to working with it successfully.

Take one sheet of filo and place it on a clean, dry surface. Brush it lightly with melted butter using a pastry brush. Layer another sheet of filo on top and brush it with butter as well. Repeat this process until you have a stack of 2-3 sheets. The butter helps the layers stick together and creates that beautiful, flaky texture when baked.

Place a portion of the sautéed spinach in the center of the filo stack. Top it with one seasoned halibut fillet. If you’d like, you can lightly sear the halibut in a hot skillet for 1-2 minutes per side before wrapping. This adds extra flavor and helps lock in moisture, but it’s optional.

Carefully fold the filo pastry over the halibut to create a neat, sealed package. Start by folding the sides over the fish, then fold the top and bottom edges to enclose it completely. Brush the outside of the parcel with more melted butter to ensure it turns golden and crispy in the oven.

Repeat this process with the remaining fillets, spinach, and filo sheets. Place each assembled parcel on the prepared baking sheet, leaving a little space between them to allow for even cooking.

Bake the parcels in the preheated oven for 18-20 minutes, or until the filo is golden brown and the halibut is cooked through. To check for doneness, insert a fork into the thickest part of the halibut—it should flake easily and reach an internal temperature of 145°F (63°C).

Once baked, remove the parcels from the oven and let them cool for a couple of minutes. This allows the filo to set slightly, making it easier to handle. Serve the parcels with lemon wedges on the side for a fresh, zesty touch.