|Whole snapper||8 Pound, scaled and cleaned (2 Snappers, 4 Pound Or 2 Kilogram Each)|
|Freshly ground pepper||To Taste|
|Green onions||6 , finely chopped|
|Celery stalks||1 , finely chopped|
|Polyunsaturated oil||10 Milliliter (2 Teaspoon)|
|Whole wheat breadcrumbs||1 Liter (Fresh, 4 Cups)|
|Orange||1 , rind grated|
|Oranges||2 , juiced|
|Fennel sprigs||2 (Few Sprigs)|
|Lemons||2 (Extra Required For Garnish)|
Grate rind of 1 lemon and set aside rind.
Squeeze 2 lemons and brush juice over skin and inside cavity of both fish.
Season cavity with pepper and set aside for 30 minutes.
Heat oil and fry green onions and celery 3 minutes.
Drain off any oil.
Combine breadcrumbs with vegetables, lemon and orange rind and enough orange juice to bind ingredients.
Taste and adjust seasoning.
Stuff fish with filling and secure with skewers.
Place sprigs of fennel on top.
Place fish in greased baking dishes, cover with greased foil and bake at 350°F (180°C) for 40-60 minutes until cooked when tested.
Remove foil and fennel and arrange fish on serving platters.
Garnish with extra fennel and lemon wedges.