Whole Fish, Emeril-Style

Ingredients

• 1 (4 to 5 pound) red snapper, scaled, gills and fins removed, scored 1/8-inch deep
• 1/4 cup chopped garlic
• 1 cup extra-virgin olive oil
• 1 tablespoon red pepper flakes
• 1 lemon, zested
• 1 lime, zested
• 1 tablespoon cracked black pepper
• 1/4 cup chopped chives
• 1/4 cup chopped flat-leaf parsley leaves
• 1/4 cup chopped marjoram leaves
• 1/4 cup chopped thyme leaves
• 1 cup white wine
• 1 cup sliced onion
• 2 tablespoons kosher salt
• 2 Vidalia onions, sliced
• 2 zucchini, sliced into rounds
• 1 head fennel, fronds removed and reserved, base sliced
• 1 tablespoon chopped marjoram
• 1 tablespoon chiffonaded basil
• Olive oil, for drizzling
• Salt and freshly ground black pepper
• 1 lemon, cut into wedges