Fill the bottom of your fuel tray with an even layer of lumpwood charcoal (about 1 pound or ½ kilogram). Light the charcoal with a firestarter and preheat the oven to 600 °F (315 °C), keeping the oven door closed. This will take about 15 minutes and you can use the infrared thermometer to quickly and accurately check the temperature of the pizza stone. 

Tip: It’s important that the temperature doesn't climb above 600 °F (315 °C), so regulate the heat by adding only small amounts of extra charcoal when needed. If the oven temperature gets too hot, close the chimney baffle to restrict the airflow. 

Season your fish with salt, making sure to get the inside of the fish as well. 

Stuff the inside of the fish with lemon rings and the bunch of herbs. 

Using three six-inch (15-centimetre) pieces of twine, tie up the fish to secure the stuffing.

Rub the whole fish with olive oil, then place on the grill rack in your roasting pan.

Season the squash and peppers with olive oil, salt and pepper, then place around the fish on the grill rack in the pan.

Let the oven come down to roughly 550 °F (288 °C) then place the pan in the oven and cook for 12 to 15 minutes, turning halfway through. 

Tip: To ensure the fish is fully cooked, use a cake tester or toothpick to check tenderness. The cake tester should easily slide through the fish. If you encounter resistance, it needs longer in the oven.

Wearing oven gloves, remove the pan from the oven. 

Carefully remove the squash and peppers from the pan and place them on a chopping board. Slice them into smaller pieces, then place them in a medium bowl. Add the shaved veggies. 

Toss with the olive oil, sherry vinegar, and herbs. Season to taste with salt and pepper and lemon juice.

Place your fish on a plate, top it with salad, serve and enjoy!