Foil-Wrapped Louisiana Red Snapper

Ingredients:

• 4 each - Foil, 8x8Olive oil cooking spray as needed
• 4 oz - Fresh fennel, small-diced
• 4 each - Louisiana Red Snapper Fillets, skinless, cut into 3 oz. pieces
• 6 oz. - Tomatoes, small-diced
• 2 oz. - Red onions, small-diced
• ¼ cup - Fresh basil, chopped
• ½ cup - White wine
  

Directions:

1. Pre-heat oven to 425 degrees. Lay out each foil square; fold the first inch of each edge up, all the way around. Spray olive oil to cover the inside of the foil.
2. Place a bed of fennel over the lower thrid of each foil square. Top each with Louisiana Red Snapper fillet.
3. In a bowl, mix tomatoes, onion and basil. Spoon equal amounts of this. mixture over fillet. Drizzle equal amounts of wine over each fillet.
4. Fold over each foil packet and close completely; seal each edge tightly
5. Place packets on a sheet pan to catch any leakage. Place pan into preheated oven for 12-15 minutes or until the fish is cooked through.
6. Remove from oven to individual serving plates or bowls.