Stuffed Whole Roasted Yellowtail Snapper

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

1. Preheat oven to 400u0b0.
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. Roast at 400u0b0 for 30 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
4. This recipe appeared in The New Way to Cook Light (2012) and in the November, 2012 25th anniversary issue.

snappers, extravirgin olive oil, lemon juice, salt, freshly ground black pepper, cooking spray, onion, fennel bulb, rosemary sprigs, oregano sprigs

Taken from www.myrecipes.com/recipe/stuffed-whole-roasted-yellowtail-snapper (may not work)