4) Make a slit down the centre 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.
5) 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 mins. Remove from the oven, and transfer from foil to a serving dish, along with the juices collected in the foil.