Packet of Whole Red Snapper with Veggies

PACKET OF WHOLE RED SNAPPER WITH VEGGIES
1 (3-5 lb.) whole fresh red snapper (head, scales and inners removed)
Kosher salt, red/black pepper, garlic powder
4-6 lemons sliced
2 pkgs. of assorted colored bell peppers, cut into strips (or 1 bell pepper of each color) seasoned
2 pkgs. of thick sliced portabella mushrooms (or 4 whole portabella mushroom caps, cleaned) seasoned
2 bundles of fresh asparagus, washed and hard stems removed, seasoned
1 (12-oz.) bottle Marzetti Simply Dressed Vinaigrette (Lemon)
1 (12-oz.) bottle Wishbone Balsamic Vinaigrette
1 bunch chopped fresh parsley or green onions

1. Rinse off cleaned fish and pat dry.
2. Season fish with salt, red/black pepper and garlic powder. Set aside.
3. Take heavy duty foil and cut two long strips (make a “T” with foil and place on top of baking sheet) Make sure strips are large enough to fold over and cover the fish and veggies once assembled.
4. Spray foil with PAM
5. Layer in this order: You will only use ½ of the following because you will make two layers of each one. 1-Sliced lemons (as many lemon slices that is size of fish so that when fish is laid on it will be equal in distribution of the lemon slices); 2-Seasoned bell pepper strips; 3-Seasoned sliced mushrooms; 4-Seasoned asparagus.
6. Drizzle with the lemon and balsamic vinegars.
7. Place fish on top of the asparagus.
8. Drizzle fish with the vinegars.
9. Now put the top layer on the fish just like you did on the bottom: bell peppers, mushrooms, and asparagus. Drizzle with remaining vinegars. A few lemon slices on top.
10. Fold up the foil to make a sealed packet.
11. Place in 375 oven for 1 hour to 2 depending on size of your fish. Really can’t overcook it. The steam in packet keeps it moist.
12. You can also cook at 375 for 1 hour and then reduce heat to 325 for another hour or two, depending when you want to serve it.
13. Remove from oven, carefully open foil packet. Watch for the steam, it can be very hot.
14. Garnish with chopped parsley or green onions.
15. When serving, take a portion of fish with veggies and drizzle some of the juice that is in bottom of pan over the fish.
    *Nice to serve with fresh lump crabmeat in a butter sauce or even grilled shrimp, etc.