Baked Snapper with Vegetables

Rinse lemon in hot water, pat dry, grate zest and squeeze juice. Rinse fish, pat dry and cut into smaller portions, if desired. Season with salt and pepper and sprinkle with 1 tablespoon of lemon juice. Rinse and halve bell peppers, remove seeds and ribs and cut into fine strips. Rinse celery and cut diagonally into thin slices. Rinse chile pepper, remove seeds and ribs, if desired, and cut into thin rings. Rinse herbs and shake dry, pluck off leaves of two thyme and oregano sprigs and chop finely. Peel garlic and squeeze through the garlic press. Combine chopped herbs, 1 teaspoon of  lemon zest, butter and half of garlic with breadcrumbs, mix well. Spread mixture on fish fillets. Cut basil into thin strips. Spread peppers, celery, drained capers, pine nuts, remaining garlic, rosemary and basil strips in a baking dish. Mix with olive oil and top with fish fillets. Bake in preheated oven at 200°C (approximately 400°F) for about 15-20 minutes. Remove from the oven and serve.