Slow Roasted Whole Snapper

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2 lbs whole red snapper

3/4 lbs baby yukon gold potatoes cleaned (and halved if they are more than 1″ in diameter)

1 C Kalamata olives (or other tart and briny olive)

1 large onions cut into 8 wedges

1 red bell pepper cut into 1/2″ strips

3 medium sprigs worth of rosemary leaves

1/2 C olive oil

Salt and fresh ground black pepper to taste

small handful of haricots verts (or green beans)

lemon wedges for serving

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