Stuffed Whole Roasted Yellowtail Snapper

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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

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