Roasted Whole Snapper

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1 fennel bulb, with fronds attached

4 small white onions, peeled

2 lemons, quartered

1 cup good-quality white wine

1 whole snapper (about 1 1/2 pounds)

1 tablespoon extra-virgin olive oil

Kosher salt and freshly ground black pepper

3 sprigs of fresh dill

3 sprigs of fresh parsley

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