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