How to Make It
Preheat the oven to 425°. Line a large roasting pan with foil. Add 1/4 cup of the olive oil and tilt the pan to coat the bottom. Season the fish inside and out with salt and pepper and set it in the pan. Stuff the cavity with the chopped herbs and sliced lemons. Drizzle the fish with the remaining 2 tablespoons of olive oil and the wine. Put the fish in the oven, increase the temperature to 475° and roast for about 35 minutes, or just until the fish flakes easily and an instant-read thermometer inserted in the thickest part of the fish registers 130°. Remove from the oven and let rest for 10 minutes.
In a large bowl, combine the olive oil and vinegar. Add the tomatoes, cucumbers, zucchini, red onion, squash blossoms, basil and marjoram and toss well. Add the diced bread to the salad, season with salt and pepper and toss again to coat with the salad.
Fillet the fish and transfer to plates. Garnish with the lemon wedges and pass the salad at the table.