2 (1 lb) whole cleaned Yellowtail Snappers (Lane Snappers can also be used.)
2 tablespoons extra-virgin olive oil, divided
1/4 cup fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 tablespoons chopped onion
2 tablespoons chopped fennel bulb
4 rosemary sprigs
4 oregano sprigs
Preheat oven to 400°.
Score skin of each snapper 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.
Roast at 400° for 30 minutes or until the snapper flakes easily when tested with a fork or until desired degree of doneness.