Preheat an oven to 150 degrees C. Spray a 20x30cm baking dish with cooking spray.
Heat 4 tablespoons of olive oil in a frypan over medium heat. Stir in minced garlic, fennel and minced eschalot. Cook and stir until the fennel has begun to soften, about 5 minutes. Remove from heat. Transfer vegetables to a bowl and stir in chopped parsley. Reserve cooking oil.
Season the fish all over with salt and pepper to taste, then stuff snapper with fennel mixture. Use kitchen twine to tie the snapper together in three places. Place the snapper into the prepared baking dish, drizzle with the white wine, lemon juice and reserved oil. Sprinkle with 3 tablespoons of garlic.
Bake in the preheated oven until the fish is no longer translucent and flakes easily with a fork, about 20 minutes.