This mild white fish is poached and then roasted in parchment with zucchini and summer squash. They get topped with bay shrimp and a light, creamy beurre blanc sauce giving you a somewhat upscale yet uncomplicated dinner for two.
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Notes from the Kitchen
This fish in parchment paper is a version of a dish my dad used to make when I was a kid. I love taking old recipes and re-inventing them! The original recipe had an interesting, though very salty, sauce that was added to the packet before roasting. I thought a lighter taste made more sense so I swapped the original sauce out for a traditional, though slightly lightened up, French beurre blanc sauce.
Roasting fish in parchment paper combines the easy of baking it with the speed of steaming. It also keeps the fish from getting too dried out, which can sometimes happen when you just bake it without wrapping it in parchment. The formal name for the technique is called baking en papillote. It’s a French cooking technique where a combination of fish (or poultry) and veggies are folded into a parchment paper pouch, then perfectly steamed in the oven.
Ingredient Notes
- Filet of Sole: This mild white fish is also called Dover Sole. If you can't find it at your local grocery store you can use Tilapia or another mild white fish.
- Bay shrimp: These tiny shrimp are a West Coast favorite. You can find them in the freezer section of most grocery stores.
How to Make This Recipe
This is a really quick and easy recipe!
- Poach the fish. You start by poaching the fish which ensures it gets cooked all the way through and provides some moisture for the poaching process.
- Make the packets. Transfer the fish to the parchment paper, add the veggies and toss in a handful of shrimp before you close up the packet. Since they are already cooked, I usually just add the shrimp while they are still frozen.
- Seal the packets. The key to parchment packets is to make sure they are tightly sealed so nothing leaks out while they are cooking! You want to place the fish on one side of the parchment, and then fold the other side over so the edges meet, like turning the page of a book. Then, starting at one corner, twist the parchment together to seal the edges. Repeat on each open side until the packet is completely sealed.
- Make the sauce. Combine the sauce ingredients in a small saucepan over medium-low heat. Beurre blanc is a classic French butter sauce that works particularly well with both fish and roasted veggies. The trick to making beurre blanc is to allow each addition of butter to melt completely as you whisk it into the sauce. You also want to be sure not to let the sauce come to a full boil, as that will cause it to separate.
Since you've already got fish and veggies in the parchment packet, pair this with these Mini Lemon Cheesecakes to finish your meal!
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Filet of Sole in Parchment Paper with Beurre Blanc Sauce
Ingredients
For the fish packets:
- ½ cup dry white wine
- ¼ cup water
- 1 bay leaf
- 2 ounces lemon juice
- 1 12" long strip lemon peel
- ¼ teaspoon whole peppercorns
- ¼ teaspoon salt
- 1 tarragon sprig
- ⅔ pound dover sole filets
- ½ cup yellow squash rounds
- ½ cup zucchini rounds
- ½ cup baby salad shrimp, cooked
For the beurre blanc sauce:
- ½ cup dry white wine
- ¼ cup white wine vinegar
- ¼ cup fresh lemon juice
- 2 tablespoons minced shallot
- 5 tablespoons unsalted butter
- ½ teaspoon chopped tarragon
Instructions
- Heat the oven. Preheat oven to 350°F. Cut two pieces of parchment paper, approximately 18" wide.
- Poach the fish. Combine the wine, water, bay leaf, lemon juice, lemon peel, peppercorns, salt and tarragon in a skillet or sauté pan that has a tight-fitting lid. Heat over medium heat until the liquid is simmering. Add the fish, cover and simmer for 5 minutes. Remove with a slotted spoon.
- Make the packets. Divide the fish between the two parchment sheets, place the fish in the center on one side of the parchment. Add the zucchini, squash and shrimp. Sprinkle or spray with a little water then fold the parchment over the fish (like you are closing a book).
- Seal the parchment. Start twisting at one end of a side and continue twisting tightly until each side is sealed. Place the packets on a jelly roll pan and bake for 8 minutes.
- Make the sauce. Combine the wine, vinegar, lemon juice and shallots in a small saucepan. Heat over medium low heat for 6-7 minutes, until the mixture begins to thicken and reduce. Reduce heat to medium-low and add the butter, one tablespoon at a time. Stir constantly with a whisk after each addition until the butter has completely melted. Repeat until all the butter has been incorporated. Remove from heat and stir in the tarragon.
- Serve. When the packets are done, remove them from the oven and cut a slit in the center of each packet. Spoon the beurre blanc sauce over the fish and serve immediately.
This post was originally published in May 2018. It was updated in February 2026with some new information and photos. No changes were made to the original recipe.
Lauren @ Sew You Think You Can Cook
With fish and shrimp you've got something for everyone in these little packets! One of my favorite ways to cook seafood at home.
Liz @ I Heart Vegetables
My husband LOVES seafood so I think he would love this! I'm adding parchment paper to my grocery list because I keep forgetting to pick some up!
Lisa
That looks wonderful! ?
Anne Murphy
I would not have thought to poach the fish before putting it in the envelope, but I can see it solving the Is It Done?? problem... (since you can't poke at it very well all wrapped up like that!)
What a delicious sounding combination.
Annemarie @ justalittlebitofbacon
What a beautiful and fresh looking dinner! And poaching the fish first is great idea. I'm always poking the fish when I wrap it to see if it's done yet. This recipe would take the stress out.
Jenna
I love recipes like this! They looks so fancy but are so easy. How yummy!