Whole Roasted Red Snapper with Potatoes and Onions

INGREDIENTS

1 1/2 cups

loosely packed fresh flat-leaf parsley leaves

medium shallot (about 2 oz.), roughly chopped

garlic cloves, roughly chopped

1 tbsp

fresh thyme leaves

1 1/2 tsp

lemon zest (from 1 lemon)

1/2 tsp

crushed red pepper

3/4 cup

olive oil

2 3/4 tsp

kosher salt, divided

1 lb

baby gold potatoes (about 8 potatoes)

small red onion (about 8 oz.), cut lengthwise into 1-in. wedges

whole red snapper, cleaned, scaled, gutted, and fins trimmed

Lemon wedges, for serving