Lemon Sole en Papillote with Preserved lemon and Fresh Herb Sauce

For the fish:

2 Filets of Lemon Sole (Or any other mild white fish such as black bass) 

1 small preserved lemon, cut into quarters 

1/3 cup of cherry tomatoes

2 garlic cloves, smashed 

3 sprigs of dill 

3 sprigs of cilantro

White wine

Pinch of chili flakes (optional) 

Olive oil 

Freshly cracked black pepper 

Salt 

For the herb sauce: 

1/4 cup mint, finely chopped

1/4 cilantro, finely chopped 

1/4 parsley, finely chopped 

1 tsp toasted cumin seeds 

1/2 tsp toasted coriander seeds

1/2 tsp sweet smoked paprika 

1 garlic clove

1/2 cup of olive oil

Juice of one lemon 

Salt 

Pepper 

To make: 

Preheat oven to 450F

Cut two large ovals out of parchment paper, then fold in half to create a crease in the middle. Place fish filet to the right of the crease and top with cilantro, dill, a handful of tomatoes, 1 garlic clove and two preserved lemon wedges. Drizzle generously with olive oil, making sure everything is nicely coated, and a generous splash of white wine. Season with salt and pepper and chili flakes (if using). Repeat with second piece of fish. 

Fold oval over fish, and align the two sides of parchment. Starting in the left corner, begin to make small triangular folds that overlap. Repeat until parchment is tightly sealed, making sure there is enough room for steam to create, but ensuring that no liquids can escape. Repeat with second piece of fish. 

Place parchment wrapped pockets on a large baking tray and cook for 5-7 minutes (depending on the size of your filet). 

While fish is cooking, make the herb sauce.  In a large bowl add chopped herbs, salt, pepper, and paprika. Set aside. 

In a mortar and pestle add garlic clove and a generous pinch of salt. Mash until the garlic has begun to break down, then add coriander and cumin seeds. Pound until the seeds have broken and the garlic is thoroughly mashed. Add to bowl with herbs. Squeeze lemon into herb mixture and then slowly whisk in olive oil. Taste for seasoning. 

Once fish is done, open the parchment with a knife and serve immediately with a generous spoonful of herb sauce.