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1
Preheat the oven to 350u00b0.
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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.
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3
Mix together to combine.
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4
Season the fish generously on both sides with the Emeril's Original Essence.
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5
Fold each piece of aluminum foil in half.
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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.
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7
Place a snapper filet on top of the vegetables.
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8
Drizzle each fillet with 1/2 a tablespoon of lemon juice and 1 tablespoon of the olive oil.
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9
Fold the foil over the fillet and tightly crimp the edges to form a seal.
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10
Place the pouches on a sheet pan and place in the oven to bake for about 25 minutes.
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11
While the fish bakes, in a large mixing bowl, combine the frissee, baby spinach, endive and red onion.
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12
Season the lettuce with salt and cracked black pepper, and toss to combine.
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13
Divide the lettuces among 4 entree plates.
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14
Remove the fish from the oven.
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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.
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16
Whisk the mixture while gradually adding the remaining 1/3 cup of the olive oil.
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17
Gently pierce each fish packet and whisk the juices into the vinaigrette.
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18
Season the vinaigrette with salt and pepper.
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19
Place the fish and vegetables over each salad.
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20
Divide the vinaigrette evenly over the 4 salads and serve immediately with crusty bread.
