Ingredients Seabass Sprigs of thyme, dill, rosemary, and cilantro Handful of okra Scotch bonnet pepper 1 tablespoon olive oil 1/4 cup cubed butter Fresh cracked pepper Salt to taste Red pepper flakes Red pepper corn whole 3 cloves garlic Method Pre-heat the oven to 450°. Wash the fish with lemon and pat dry. On a parchment lined baking sheet rub fish with olive oil, red pepper flakes and season with cracked black pepper and salt. Then stuff fish with herbs, lemon, okra, butter, garlic, red pepper corns, and scotch bonnet pepper; whatever remains place around and on top of the fish. Place the fish in the oven and roast until crisp (charred), about 20 minutes. Remove and enjoy hot!