Make the Preserved Lemon Chimichurri: Rinse Capers (2 tablespoon) in cold running water. Pat dry and chop them up.
Pick the Fresh Parsley (1 bunch) leaves and rinse them under water. Pat them dry, mince and then measure out 2 cups. Do the same for the Fresh Oregano (1 bunch) and measure out 2 teaspoons.
Remove the Preserved Lemon (2) from the brine. Cut them into wedges with a very sharp knife.
Hold the wedges skin side down on a cutting board. Run the blade of the knife over the lemon to remove all the pith and pulp, so there is no white at all. Mince the peel finely.
Combine the Capers, parsley, oregano, lemon peel, Crushed Red Pepper Flakes (1/2 teaspoon), Extra-Virgin Olive Oil (1 cup), and Lemon Juice (4 teaspoon) in a mixing bowl and stir together.
Set aside until ready to use. The sauce gets better if it sits for at least a couple hours.
Slice the Lemon Sole (7 ounce) into manageable portions.
Slice the Fingerling Potato (2 ounce), Bell Pepper (1 ounce), Gold Bar Zucchini (1 ounce), Zucchini (1 ounce) and Lemon (1/2).
On a piece of parchement paper, lay the sliced potatoes, sweet pepper, gold bar zucchini, green zucchini and lemon. Season with Kosher Salt (1 pinch) and Ground Black Pepper (1 pinch). Repeat with the other packets, one per person.
Season the fish with salt and pepper and lay down on top of the vegetables.
Cover with Preserved Lemon Chimichurri or herb oil.
Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape.
Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12 minutes, depending on the thickness of the fish.
To serve, cut open the packets and serve directly in the parchment on a plate.