Stuffed Whole Roasted Yellow Tail Snapper

• 2 (1 1/2-pound) whole cleaned yellowtail snappers (heads and tails intact) 2 tablespoons extra-virgin olive oil, divided $
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• 1/4 cup fresh lemon juice 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper $
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• Cooking spray 6 tablespoons chopped onion $
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• 2 tablespoons chopped fennel bulb 4 rosemary sprigs 4 oregano sprigs

1. 1. Preheat oven to 400u0b0.
2. 2. Score skin of each fish with 3 diagonal cuts. Rub inside flesh of each fish with 2 1/2 teaspoons olive oil; drizzle each fish with 4 1/2 teaspoons lemon juice. Sprinkle flesh evenly with salt and black pepper. Place both fish on a rimmed baking sheet coated with cooking spray. Place 3 tablespoons onion, 1 tablespoon fennel, 2 rosemary sprigs, and 2 oregano sprigs inside each fish. Rub skin of each fish with 1/2 teaspoon remaining oil; drizzle each with 1 1/2 teaspoons remaining juice.
3. 3. Roast at 400u0b0 for 30 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

snappers, savings, lemon juice, savings, onion , savings, fennel bulb

Taken from www.epicurious.com/recipes/member/views/stuffed-whole-roasted-yellow-tail-snapper-51335241 (may not work)