Roasted Sea Bass With Summer Squash

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Two 3-pound whole fish, such as sea bass or snapper, scaled and gutted

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

Homemade Greek Yogurt

2/3 cup mixed chopped dill, mint and parsley

Lemon wedges, for serving

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