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

Filet of Sole in Parchment Paper with Beurre Blanc Sauce

  • Author: Kathryn | FoodieGirlChicago
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 packets 1x
  • Category: Main Course
  • Cuisine: French


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



For the fish packets: 

  • 1/2 cup dry white wine
  • 1/4 cup water
  • 1 bay leaf
  • 2 ounces lemon juice
  • 1 2″ long strip lemon peel
  • 1/4 teaspoon whole peppercorns
  • 1/4 teaspoon salt
  • 1 tarragon sprig
  • 2/3 pound dover sole filets
  • 1/2 cup yellow squash rounds
  • 1/2 cup zucchini rounds
  • 1/2 cup baby salad shrimp, cooked 

For the beurre blanc sauce: 

  • 1/2 cup dry white wine 
  • 1/4 cup white wine vinegar 
  • 1/4 cup fresh lemon juice 
  • 2 tablespoons minced shallot 
  • 5 tablespoons unsalted butter
  • 1/2 teaspoon chopped tarragon 


  1. Preheat oven to 350°F.  Cut two pieces of parchment paper, approximately 18″ wide.  
  2. 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. 
  3.  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). 
  4. 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.  
  5. 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.  
  6. 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.  
  7. 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.