Roasted Sea Bass With Summer Squash

Name: Roasted Sea Bass With Summer Squash
Ingredients: Two 3-pound whole fish, such as sea bass or snapper, scaled and gutted; Salt and freshly ground black pepper; 4 sprigs each of thyme, rosemary and dill; 4 plum tomatoes, thinly sliced; 1 red onion, thinly sliced; 1 small zucchini, thinly sliced; 1 small yellow squash, thinly sliced; 2 tablespoons extra-virgin olive oil, for drizzling and serving; 1 tablespoon dried Greek oregano; 1/4 cup fresh lemon juice; 1/2 tablespoon Dijon mustard; Homemade Greek Yogurt; 2/3 cup mixed chopped dill, mint and parsley; Lemon wedges, for serving