Red Snapper and Summer Vegetables Baked in Foil on a Salad

This is an Emeril recipe.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 1  cup zucchini, medium diced
• 1  cup squash, medium diced
• 1  cup roma tomato, medium diced
• 1  cup red onion, medium diced
• 1⁄4 cup  olive, salad
• 1  tablespoon  minced garlic
• 1  tablespoon  italian seasoning
• 4  pieces  of heavy-duty  aluminum foil, 15 inch squares
• 4  teaspoons  Emeril's Original Essence
• 4 (8 ounce)  red snapper fillets
• 2  tablespoons lemon juice
• 6  tablespoons extra virgin olive oil, plus
• 1⁄3 cup extra virgin olive oil
• 4  ounces frisee
• 8  ounces  Baby Spinach
• 1  head endive, sliced thinly at a 45 degrees angle
• 1  tablespoon  minced shallot
• 3  tablespoons sherry wine vinegar
• 1  tablespoon Dijon mustard
•  salt & freshly ground black pepper

Directions

1. Preheat the oven to 350°.
2. In a medium bowl, combine the vegetables with the olive salad, garlic, Italian seasoning, 1 teaspoon of the salt, and 2 tablespoons of the olive oil.
3. Mix together to combine.
4. Season the fish generously on both sides with the Emeril's Original Essence.
5. Fold each piece of aluminum foil in half.
6. Open each folded piece and place 1/4 of the vegetable mixture just below the crease and in the center of each foil square.
7. Place a snapper filet on top of the vegetables.
8. Drizzle each fillet with 1/2 a tablespoon of lemon juice and 1 tablespoon of the olive oil.
9. Fold the foil over the fillet and tightly crimp the edges to form a seal.
10. Place the pouches on a sheet pan and place in the oven to bake for about 25 minutes.
11. While the fish bakes, in a large mixing bowl, combine the frissee, baby spinach, endive and red onion.
12. Season the lettuce with salt and cracked black pepper, and toss to combine.
13. Divide the lettuces among 4 entrée plates.
14. Remove the fish from the oven.
15. Combine the shallots, vinegar and mustard in a medium bowl set over a plate covered by a dishtowel to prevent the bowl from moving while whisking.
16. Whisk the mixture while gradually adding the remaining 1/3 cup of the olive oil.
17. Gently pierce each fish packet and whisk the juices into the vinaigrette.
18. Season the vinaigrette with salt and pepper.
19. Place the fish and vegetables over each salad.
20. Divide the vinaigrette evenly over the 4 salads and serve immediately with crusty bread.