1 (5 to 6-pound) whole redfish, cleaned and scaled, with head left on

¼ cup olive oil, plus more for brushing on fish

1 large onion, chopped fine

7 scallions, rinsed and trimmed

3 cloves garlic, minced

4 firm fresh tomatoes, skinned and chopped

6 sprigs fresh parsley, plus 3 tablespoons minced parsley, plus more for garnish

8 sprigs fresh thyme, plus 2 teaspoons dried thyme leaves

1 cup dry white wine, plus more as needed

1 cup natural fish stock, plus more if needed (If fish stock is not available, substitute with clam broth.)

Salt and fresh ground pepper

For garnish

2 large pieces marinated roasted red pepper, sliced thin

8 marinated artichoke heart quarters

Lemon slices, dredged in minced parsley

Lemon wedges, for serving

Servings: 4

Heat the oven to 375 degrees. Position oven rack on top third of oven.

Rinse fish quickly, inside and out, then drain and wipe with a damp paper towel. Stuff inside of fish with 4 scallions, parsley and thyme sprigs; lightly brush top of fish with olive oil; set aside. Using some of the green part, mince the remaining scallions and set aside.

In a large fireproof oven dish or heavy stainless steel roasting pan (large enough to hold the fish), heat the olive oil over medium heat on top of the stove. Stir in onion, minced scallions and garlic, and cook until softened. Stir in tomatoes, parsley and dried thyme and cook for 2 minutes. Add wine and fish stock, and cook for 2 minutes more. Season with salt and pepper.

Reduce heat and lay fish on top of vegetables in pan. Tightly cover pan with aluminum foil and gently poach fish for 10 minutes. Remove foil and place dish in oven. Bake for 50 to 60 minutes (occasionally spooning juices over fish), or until fish flakes easily.

Remove pan from oven and allow fish to rest 10 minutes. With two large spatulas, carefully remove fish from roasting pan onto a large platter, removing the scallions, parsley and thyme springs from inside the fish. Spoon vegetables and pan juices around fish. Garnish with roasted red pepper slices and artichoke hearts. Place lemon slices on top of fish and serve with lemon wedges.