Baked whole fish with lemon, almond and herb stuffing - Henley Square Foodland

Ingredients

• 2 x 800g whole snapper, cleaned and scaled
• olive oil
• Salt and freshly ground black pepper
• Lemon wedges, to serve
• 30 g butter
• 1 red onion, peeled and finely chopped
• 1 teaspoon finely diced lemon zest
• 2 tablespoons chopped fresh parsley
• 1 tablespoon fresh thyme leaves
• 1 dessert spoon chopped fresh dill
• 50g soft breadcrumbs
• 25g almond meal
• 25ml olive oil