Red Snapper Puttanesca

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One 1 to 1 1/2-pound red snapper, cleaned, gutted and fins removed

Kosher salt

4 stems rosemary 

3 stems oregano 

1/2 orange, sliced (about 3 slices) 

2 tablespoons capers 

1 orange bell pepper, cut into 1/2 inch strips 

1 red bell pepper, cut into 1/2 inch strips 

1/2 red onion, cut into thin strips 

1/2 teaspoon red pepper flakes 

Olive oil