Whole Roasted Red Snapper

• 2 cups mixed cubed eggplant, yellow squash and zucchini
• 2 whole red snappers, 1 1/2 to 1 3/4 pounds each, scaled, gutted and trimmed of spines and gills
• Kosher salt, to taste
• Crushed black peppercorns, to taste
• 2 sprigs fresh thyme
• 2 sprigs fresh sage
• 2 sprigs fresh rosemary
• 2 cloves garlic, peeled
• 2 wedges of lemon
• Juice of three lemons
• Juice of three limes
• 4 tablespoons white wine
• 4 tablespoons ( 1/2 stick) unsalted butter
• 1 plum tomato, seeded and diced
• 1 teaspoon chopped fresh sage
• 1 teaspoon chopped fresh oregano

1. Preheat oven to 300 degrees.
2. Spread cubed vegetables evenly across a baking sheet, and bake until slightly tender, about 20 minutes.
3. Meanwhile, rinse the fish with cool water and season the insides with salt and pepper.
4. In each fish, place sprigs of thyme, sage, and rosemary; a garlic clove, and a wedge of lemon.
5. Remove vegetables to a medium saucepan, and reserve.
6. Raise oven temperature to 450 degrees.
7. Lightly oil the baking sheet that held the vegetables, and place the stuffed fish on it.
8. Roast the fish at 450 degrees for about 15 minutes, or until cooked to taste.
9. While fish is cooking, add lemon juice, lime juice and white wine to the saucepan of vegetables.
10. Cook, uncovered, over medium heat, to reduce liquid slightly.
11. Add butter, tomato, sage and oregano.
12. Serve the whole roasted fish topped with vegetable sauce.
13. Serve with roasted potatoes and grilled vegetables.

zucchini, red snappers, kosher salt, black peppercorns, thyme, sage, rosemary, garlic, lemon, three, three, white wine, butter, tomato, fresh sage, fresh oregano

Taken from cooking.nytimes.com/recipes/5050 (may not work)