To prepare stuffing, saute onion and celery in a small skillet with the oil and non-stick cooking spray until tender-crisp, about 15 minutes. Transfer to a bowl and add celery leaves and almonds. Season with salt, pepper, and savory. Set aside.
Preheat oven to 400 degrees F. Rinse fish and pat dry. Spray with non-stick cooking spray, then sprinkle with salt and pepper.
Open the fish and fill with stuffing.
Arrange lemon slices in a greased pan or casserole dish, and place fish on top.
Place the vegetables all around and sprinkle with marjoram. Add bay leaf and cover with white wine.
Bake uncovered at 400 degrees F for about 35 minutes. Baste occasionally with pan juices.