Ingredients
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
Preparation
- Preheat oven to 400°.
- 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.
- Roast at 400° for 30 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
