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Ingredients

• 2   3-pound whole fish, such as sea bass or snapper
•   Salt and freshly ground black pepper
• 4 sprigs  each of thyme, rosemary and dill
• 4   plum tomatoes, thinly sliced
• 1   red onion, thinly sliced
• 1   small zucchini, thinly sliced
• 1   small yellow squash, thinly sliced
• 2 tablespoons  extra-virgin olive oil, for drizzling and serving
• 1 tablespoon  dried Greek oregano
• 1/4 cup  fresh lemon juice
• 1/2 tablespoon  Dijon mustard
• 2 tablespoons  plain whole-milk Greek yogurt or Homemade Greek Yogurt
• 2/3 cup  mixed chopped dill, mint, and parsley
•   Lemon wedges, for serving

Description

"We Had A Boat When I Was A Kid, So Fishing Was A Part Of My Youth," Michael Psilakis Says. Here, He Mixes Ladolemono (lemon Juice And Olive Oil) With Mustard And Yogurt To Create A Tangy, Creamy Sauce For Succulent Roasted Fish And Vegetables.

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