Preheat the oven to 405 degrees F. Prepare a baking pan or sheet.
Slice onions and bell peppers and set aside.
After cleaning/gutting the fish, place in a bowl. Use limes or lemons halves and rub them inside and out both, rinse and pat dry with towel paper. Alternatively, use vinegar and water to rinse fish and pat dry.
With a large knife, make 2 - 3 slits on each side of the fish.
In a small bowl, mix oil, Noubess Hot and Spicy Pineapple with Herbs, salt, and lemon juice. Season the fish again inside and out with ¾ of the oil seasoning mix. Use the rest to season the veggies.
Fill the slits and coat the gut cavity of each fish with Noubess Fish Seasoning.
Stuff each gut cavity with the chopped parsley and thyme, and a couple of sliced peppers, and sliced onions.
Place the sliced and seasoned vegetables on the prepared pan. Place both fish on top of the vegetables. Drizzle everything generously with olive oil.
Place the baking sheet on the lower rack of your 405 degrees F heated oven. Roast for 25 minutes until the fish flakes.
Transfer the fish to a serving platter along with the vegetables and serve with lemon wedges if preferred
Serve with rice, polenta, boiled or fried root vegetables or provision.
The seasoning amount will vary depending on the size of the both fish.