This mild white fish is poached and then roasted in parchment with spring veggies and topped with a light, creamy beurre blanc sauce.
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!
this post contains affiliate links, which means that if you purchase one of the products via the product link, i’ll receive a small commission.
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?
Why Roast Fish in Parchment Paper?
Things You May Want for This Recipe
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!
Filet of Sole in Parchment Paper with Beurre Blanc Sauce
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
- 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.