Ingredients
1 (2-to-3-pound) sea bass, black bass, blue fish, or weakfish, gutted and scaled, gills removed
Extra-virgin olive oil
Coarse salt and cracked black pepper
About 1 teaspoon dried Greek oregano
1 lemon, thinly sliced
6 large sprigs fresh thyme
6 large sprigs fresh rosemary
4 fresh or 8 dried bay leaves
16 whole cloves garlic
1/2 small red onion, very thinly sliced
3 plum tomatoes, cut into wedges
2 russet potatoes, quartered lengthwise and cut crosswise into big chunks
1 large zucchini, thickly sliced on the bias
1 sweet onion, thickly julienned
16 Kalamata olives, pitted
1/3 cup assorted torn, fresh herbs, such as dill, mint, and parsley
1/3 cup capers
1 1/2 cups white wine
2 tablespoons Garlic Puree, or cold, unsalted butter
2 lemons, cut into wedges, for serving
Preparation
Preheat oven to 450 degrees. Rinse fish well under cool running water. Thoroughly pat dry. Lightly coat the bottom of a large roasting pan with olive oil; place fish in center. Generously season fish with salt and pepper; sprinkle a large pinch of oregano inside cavity and outside. Stuff cavity with half of the lemon slices, 4 sprigs thyme, 4 sprigs rosemary, bay leaves, and 3 garlic cloves.
Cover fish with overlapping slices of red onion; top with remaining lemon slices. Scatter tomatoes, potatoes, zucchini, sweet onion, olives, remaining 2 sprigs thyme, remaining 2 sprigs rosemary, and remaining 13 garlic cloves around fish. Sprinkle vegetables with assorted herb mixture and capers.
Generously season fish with salt, pepper, and remaining oregano. Add wine to roasting pan and cover with parchment paper-lined foil, pressing edges well to seal. Transfer to oven and cook, until fish is flakey and cooked through and vegetables are tender, about 45 minutes.
Carefully transfer fish to a large serving platter, along with vegetables, discarding herb sprigs, if desired. Whisk garlic puree or butter into pan juices until melted; drizzle over and around fish. Squeeze fish with lemon wedges; serve immediately.
