Whole Red Snapper -en Crusta- for Lovers Savory Roasted Garlic, Olive and Tomato Compote and Citrus

Ingredients

• 2 (3 pound red snapper) gutted, skin and scales on
• 2 sprigs rosemary
• 2 sprigs lemon thyme
• 1 box kosher salt
• 2 1/2 to 3 cups cold water
• Zest of 1 lemon
• Zest of 1 lime
• Zest of 1 blood orange
• Coarsely ground black pepper
• 1 teaspoon capers
• 10 nicoise olives
• 1/4 cup olive oil
• 2 cloves roasted garlic, minced
• 1 tomato, finely chopped
• Pinch cayenne pepper
• 1 lemon
• 1 lime
• 1 blood orange
• 1 tablespoon pommary mustard
• 1/2 cup olive oil
• Salt and pepper to taste