CONNECT facebook twitter pintrest instagram e-newsletter

Sole Zucchini Paupiettes

From Our Kitchen

Preheat the oven to 350°F.


8 fillets of sole or small flounder
4 Tbsp. soft butter
1 zucchini, cut into 8 paper-thin lengthwise slices
1 large shallot, minced
½ cup dry white wine
¾ cup heavy cream
juice of 1 lemon
salt and pepper


Lay out the fish flat and season both sides with salt and pepper. Lay 1 slice of zucchini on the flat side of each fillet and roll up. Butter a pan with 2 Tbsp. butter. Sprinkle the shallots over the bottom of the pan. Lay the sole paupiettes in to the pan, seam side down. Dot with the remaining butter and pour in the wine. Cover loosely with foil and bake 10-12 minutes.

Remove the paupiettes to a serving platter. Pour all the pan juices into a saucepan. Bring to a boil and reduce to ¼ cup. Add cream or lemon juice and boil another 2 minutes. Check the seasoning and pour over the fish. Serves 4-8, depending on the size of the fish fillets.