INGREDIENTS
1 whole weakfish scaled, gutted, with head on or off.
Salt
Fresh ground pepper
Olive oil as needed
1 cup scallions, minced
2 tsp. garlic, minced
1 cup fresh cilantro, minced
3 cups tomatoes, seeded and diced
1/2 cup dry white wine
DIRECTIONS
Preheat oven to 450-degrees.
Cut three or four vertical gashes on each side of the fish, then sprinkle it with salt and pepper.
Brush a baking pan with olive oil and lay the fish on it.
Mix together all but 1 TBSP of scallions, the garlic, 3/4 cup of the cilantro and the tomatoes and season with salt and pepper.
Stuff the fish with half of this mixture and spread the rest over the top.
Pour the wine around the fish.
Roast for 20 to 30 minutes, basting occasionally with the pan juices. The fish is done when it begins to flake and is opaque clear to the bone.
Spoon the remaining pan juices over the fish and garnish with reserved scallions and cilantro.
Serves 4.
