Maltese-style whole roast fish stuffed with caper, olive and tomato salsa

Ingredients

• 1.8kg-2kg whole snapper, cleaned and scaled
• 2 lemons, sliced
• large handful parsley leaves, finely chopped
• large handful mint leaves, finely chopped
• 30g salted capers, rinsed and roughly chopped
• 40g pitted mixed olives, roughly chopped
• 200g tomatoes, diced
• 2 eschalots (French shallots), finely diced
• 1 garlic clove, finely grated
• 40g blanched toasted almonds, roughly chopped
• zest of a lemon
• 1 tbsp red wine vinegar
• 125ml extra virgin olive oil, plus extra for drizzling
• 80g fresh coarse breadcrumbs
• salt and pepper, to taste