1 (1-pound) red snapper, cleaned

3 cloves garlic, minced

1 jalapeno, minced

Kosher salt and freshly ground black pepper

5 tablespoons butter, plus more for greasing foil

1/4 pound okra, chopped

1 red bell pepper, diced

2 tablespoons chopped fresh parsley leaves

2 tablespoons white wine

Preheat oven to 450 degrees F.

Wash the fish thoroughly and dry on paper towels. Score both sides of fish 3 times. Combine the minced garlic and jalapeno and stuff mixture into each of the 6 slits. Rub the fish with salt and pepper. Let fish marinate for 30 minutes (or overnight in the refrigerator for more intense flavor.)

In a medium skillet over medium heat, melt 1 tablespoon butter. Add the okra and bell pepper and cook until just tender, about 5 minutes. Make a slit down the center of the fish's belly. Stuff the belly of the fish with the okra and peppers and the chopped parsley. Place the fish on a rectangular piece of buttered foil. Place the remaining butter on top of the fish and drizzle with with the white wine.

Seal the fish in the foil, but leave a slight opening to allow the steam to escape. Place the fish on a baking sheet and bake until cooked through, about 10 to 15 minutes.

Remove from the oven, and transfer from foil to a serving dish, along with the juices collected in the foil.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.