Whole Fish Roasted With A Medley Of Vegetables

• Ingredients for the fish and vegetables:
• 2 whole fish about 2 1/2 pounds each, such as Red Snapper or Striped Bass or any fish with a white flash, and not a lot of bones (scaled, gutted and gills removed)
• 1 cup Pure olive oil plus 11/2 tablespoons
• 1 cup good quality dry white wine (Sauvignon Blank)
• 1 tablespoon white wine vinegar
• 2 medium size onions sliced thickly
• 2 medium eggplants(unpeeled) sliced in half, and then cut in half-moon pieces about 1/3 of an inch
• 3, 4 large ripe but firm meaty tomatoes cut in 1/4 inch rounds
• 1 red bell pepper sliced in strips
• 1 yellow or orange bell pepper sliced in strips
• 3 carrots and 2 parsnips, sliced in strips
• 1/2 teaspoon dry pepper flakes
• 4 cloves of garlic finally grated plus 4 cloves unpeeled and smashed
• 8 lemon slices
• 2 bundles fresh herbs, such as thyme, parsley, and dill, plus a lot of extra (chopped)
• Kosher salt and freshly ground black pepper
• Lemon Sauce:
• 3 lemons, juiced
• 1 tablespoon prepared mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon honey
• Salt and freshly ground black pepper
• 1/2 cup olive oil
• 1 tablespoon chopped fresh herbs

1. Prepare the fish and marinate over night before roasting. rntash and dry with paper towels the fish inside and the skin.rntut three (3) diagonal slits about 1/3-inch deep on each side of the fish.rn3.tix salt, pepper, the grated garlic, and 2 tablespoons of olive oil; smear this mixture all over the fish, and also inside the slits and fish.rnCover and transfer to the refrigerator. Marinate over night.
2. Preheat the oven to 400 degrees F.rntut the eggplants, sprinkle with salt and let them drain in a colander for about 30 minutes.rnteanwhile prepare all the other vegetables, then wash of the salt from the eggplants and dry them of with paper towels.rntransfer all vegetables (leave out only the tomatoes), and the unpeeled garlic cloves to a large bowl.rntisk the wine, vinegar, oil, salt, black pepper and dry pepper flakes in a small bowl (taste for seasoning).rntix all the freshly chopped herbs.rntour 2/3 of this vinaigrette over the vegetables and mix well to cover them all, sprinkle with herbs, and spread in one layer in a not to deep roasting pan lined with aluminum foil and parchment paper.rntop with a layer of tomatoes, sprinkle with some salt and pepper.rntCover with parchment paper.rntransfer to the oven for 25 to 30 minutes.
3. Get the fish out of the refrigerator to take of the chill.rnStuff the insides with herb bundles, 3 slices of tomatoes, and 1 lemon slice cut in half.rn2.take out the roasting pan with the partly roasted vegetables; with a large spatula push gently the soften vegetables to the sides of the roasting pan. Orange the fish in the middle; pour the remaining vinaigrette over the fish.rntower the temperature to 375 degrees F., and return the roasting pan to the oven uncovered. rntake for another 30, 40 minutes or until the fish and vegetables are golden brown but not burned. rntemove from oven, present on an oval large platter. Surround the fish with the vegetables (discard the unpeeled garlic cloves).rntarnish with freshly chopped parsley, dill, olives and lemon slices, filet and serve.
4. Lemon Sauce:rn Whisk together lemon juice, mayonnaise, mustard, honey, salt and pepper in a medium bowl.rn Slowly whisk in the oil until emulsified and stir in the herbs.

ingredients, red snapper, olive oil, white wine, white wine vinegar, onions, then, tomatoes, red bell pepper, orange bell pepper, carrots, pepper, garlic, lemon slices, herbs, salt, lemon sauce, lemons, mayonnaise, mustard, honey, salt, olive oil, fresh herbs

Taken from food52.com/recipes/11426-whole-fish-roasted-with-a-medley-of-vegetables (may not work)