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.