Directions:

1. Preheat the oven to 375°F.
2. Season the outside and inside of both fish with salt and pepper.
3. Stuff the open pocket of each fish with the sliced onions, sliced fennel, sliced lemon, and two sprigs of thyme each. Place the fish on a baking sheet.
4. For the glaze combine the carrot juice, orange marmalade, and cornstarch. Mix well until there are no lumps. Season with salt and pepper. Use a pastry brush to brush the glaze on to each fish.
5. Bake the fish for 35 minutes in preheated oven. Brush the glaze on the fish two more times during the cooking process.