Moist Roasted Whole Red Snapper with Tomatoes, Basil and Oregano

INGREDIENTS

• 4 to 5 tablespoons extra-virgin olive oil
• Crushed red pepper flakes
• 1 1/2 cups cherry tomatoes (about 8 ounces), cut in half
• 5 small sprigs fresh oregano, plus 1/2 tablespoon chopped fresh oregano leaves
• 10 whole fresh basil leaves, plus 1 tablespoon chopped fresh basil
• One 2 1/2- to 3-pound whole (head on) red snapper, scaled and cleaned
• Kosher salt and freshly ground black pepper
• 1 lemon, half sliced and half left whole
• 2 cloves garlic, crushed
• 1 cup homemade or low-salt chicken broth
• 6 to 8 fingerling potatoes (about 10 ounces), cut into a 3/4-inch dice and blanched