This mild white fish is poached and then roasted in parchment with spring veggies and topped with a light, creamy beurre blanc sauce giving you a somewhat upscale yet uncomplicated dinner for two.

Dover sole filets topped with squash, zucchini and shrimp roasted in parchment paper

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This fish in parchment paper is a version of a dish my dad used to make for us when we were kids. Other than fish sticks I think it was the only seafood dish my sister and I would actually eat when we were little kids. That seems pretty funny now, considering seafood is one of my favorite things!

I know that some people don't often cook seafood at home, saving it for when they go out. When I ask why I usually hear "it's too complicated" or "I can't find good fish/seafood at the grocery store." Well, this is an easy recipe with ingredients that should all be available in any major grocery store or market. If for some reason you can't find filet of sole, also called Dover Sole, at your local grocery store you can use Tilapia or another mild white fish.

Like the original recipe, the sole is poached in a white wine sauce and then roasted in the oven to finish the dish. 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.

Close up of fish topped with zucchini and squash in parchment packet

You start by poaching the fish which ensures it is cooked all the way thru and provides some moisture for the poaching process. Then you simply 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.

What is beurre blanc sauce?

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. You'll often see this sauce associated with Julia Child and you'll find a great recipe for the traditional version of it in Mastering the Art of French Cooking.

Why Roast Fish in Parchment Paper?

Roasting fish in parchment 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.

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.

Roasting in the parchment paper keeps everything from drying out and provides a fun way to serve with easy clean up too!

White fish filets in parchment paper with squash, zucchini and shrimp

Recommended Tools

Parchment Paper – I consider this to be a kitchen essential, so if you don't have any plan to grab it next time you are at the store. Whole Foods and most grocery stores carry it. I prefer the natural or brown version, as it is easier to work with than the white which often has a bit of a waxy coating.

Mini OXO Measuring Cup - This measuring cup comes in super handy when measuring small amounts of liquid, as it's easy to see the measurement and you don't have to hold it like a measuring spoon. In this case, you can squeeze the fresh lemon juice right into the measuring cup!

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Filet of Sole in Parchment Paper with Beurre Blanc Sauce

Author: Kathryn | Urban Foodie Kitchen

This mild white fish is poached and then roasted in parchment with spring veggies and topped with a light, creamy beurre blanc sauce.

5 from 4 votes

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine French

Servings packets

Ingredients

For the fish packets:

½ cup dry white wine
¼ cup water
1 bay leaf
2 ounces lemon juice
1 2 " 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

Preheat oven to 350°F. Cut two pieces of parchment paper, approximately 18" wide.
Combine wine, water, bay leaf, lemon juice, lemon peel, peppercorns, salt and tarragon in a skillet or sauteé 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.
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).
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.
To make the sauce combine the wine, vinegar, lemon juice and shallots in a small saucepan. Heat over medium 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.
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.

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