Preheat the oven to 400 degrees F (200 degrees C).
Juice half of the Lemon (1) into a small bowl. Cut the remaining half of the lemon into four wedges, and set aside. Cut the Scallion (4) into quarter inch slices, and set aside.
Slice the Romaine Lettuce (2 head) in half lengthwise. With the cut side facing upwards, remove the core with your knife and discard core. Next, slice the romaine across into half inch thick slices. Add to a large bowl.
In a small saucepan over medium heat, add Olive Oil (2 tablespoon), Scallions, Red Wine Vinegar (1 tablespoon), Ground Black Pepper (1/4 teaspoon), and Salt (to taste). Stir and bring to a simmer. Add Dried Cherry (1/2 cup), Crushed Red Pepper Flakes (1/2 teaspoon), and boil.
Cover and reduce heat to low. Cook for 5 minutes. Remove from heat and keep warm for plating.
Pat dry Red Snapper Fillet (2) with paper towels. Place the fillets in the center of two pieces of foil. Add Olive Oil (1 tablespoon) and half of the lemon juice over each fillet. Cover each fillet with two sprigs each of Fresh Oregano (2 sprig) and Fresh Parsley (2 sprig).
Bring the edges of the foil to the center and fold together tightly. Place the packets on a sheet pan. Bake in the oven for 7 minutes, rotating the pan halfway through cooking. Set aside for plating.
Add the vinaigrette to the large bowl with the romaine lettuce and mix well until incorporated. Set aside.
In the center of two plates, evenly distribute the salad. Place the red snapper over the salad and squeeze the remaining lemon over the fillets.