Red Snapper and Summer Vegetables Baked in Foil on a Salad

DIRECTIONS

• Preheat the oven to 350°.
• 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.
• Mix together to combine.
• Season the fish generously on both sides with the Emeril's Original Essence.
• Fold each piece of aluminum foil in half.
• Open each folded piece and place 1/4 of the vegetable mixture just below the crease and in the center of each foil square.
• Place a snapper filet on top of the vegetables.
• Drizzle each fillet with 1/2 a tablespoon of lemon juice and 1 tablespoon of the olive oil.
• Fold the foil over the fillet and tightly crimp the edges to form a seal.
• Place the pouches on a sheet pan and place in the oven to bake for about 25 minutes.
• While the fish bakes, in a large mixing bowl, combine the frissee, baby spinach, endive and red onion.
• Season the lettuce with salt and cracked black pepper, and toss to combine.
• Divide the lettuces among 4 entrée plates.
• Remove the fish from the oven.
• 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.
• Whisk the mixture while gradually adding the remaining 1/3 cup of the olive oil.
• Gently pierce each fish packet and whisk the juices into the vinaigrette.
• Season the vinaigrette with salt and pepper.
• Place the fish and vegetables over each salad.
• Divide the vinaigrette evenly over the 4 salads and serve immediately with crusty bread.