Preheat the oven to 400 degrees Fahrenheit.

Rinse the fish and pat it dry with a paper towel. Each side of the fish should be scored 3 to 4 times on a bias, about 1/2-inch deep.

Separate one-third of the parsley, tarragon, and thyme into a large bunch with the stems still attached. Finely chop the smaller, separated bunch. Make a herby citrus marinade with one-quarter of the fennel slices, one-third of the fronds, garlic, and capers, and two lemon slices.

Rub the chopped herb mixture inside and outside of the fish, as well as inside the slits, with the olive oil. The herby citrus flavors will permeate the fish as a result. Season liberally with salt and pepper.

Half of the remaining herbs, fennel, lemon slices, garlic, and capers should be placed in a bed on the bottom of a roasting pan, and the other half should be placed inside the cavity of the fish. Place the fish in a baking dish.

Place the pan in the oven and evenly distribute the wine and butter pats. The wine will keep your fish moist and steam it, as well as make a delicious sauce with the butter. Roast for 25 to 30 minutes, or until the fish is cooked through and the skin is crispy and flaky.

Transfer the fish to a serving platter and top with the Israeli Couscous (be careful, the fish is tender and can break). To serve, pour the sauce from the pan over the fish and fillet.