2 lb whole red snapper, cleaned

2 medium Russet potatoes, peeled and cut into ½-inch pieces

1 large onion, peeled, halved, and thinly sliced into half moons

1 medium fennel, outer layers discarded, halved and cut into half moons

1 yellow or red bell pepper, seeds removed, cut into ½-inch pieces

1 (14.5 oz) can diced tomatoes

5 cloves garlic, peeled and thinly sliced

¼ cup extra virgin olive oil, divided

1 Tbsp herbs de Provence

1 tsp kosher salt, plus more for seasoning fish

¼ tsp freshly ground black pepper, plus more for seasoning fish

1 small lemon, thinly sliced, plus lemon wedges for serving

Small bundle of fresh thyme sprigs, about 10 total

1 Tbsp white wine vinegar

Fresh parsley, finely chopped, for serving