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1
Preheat the oven to 375 degrees F.
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2
Put the fish in a large colander and rinse under cold running water.
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3
Pat dry with paper towels and transfer to a large non-reactive baking dish.
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4
Season both sides of the fish with 1 tablespoon of olive oil, 1/2 teaspoon of the salt and 1/2 teaspoon of Essence.
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5
In a large bowl, combine the remaining 2 tablespoons of oil with the tomatoes, onions, wine, garlic, parsley, oregano, thyme, remaining 1/2 teaspoon of salt, remaining 1/2 teaspoon of Essence, and paprika.
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6
Arrange half of the tomato mixture under the fish, lay the fish on top, and arrange the remaining tomato mixture over the top.
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7
Bake until the juices run clear and the onions are beginning to crisp and slightly blacken along the edges, about 40 minutes, basting occasionally with the pan juices.
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8
Remove from the oven and let rest for 15 minutes.
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9
With 2 spoons, loosen the head from the body of the fish, lift away and discard.
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10
Run 1 of the spoons along the spine of the fish, and gently break the flesh into 2 fillets.
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11
Lift the fillets onto the serving platter.
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12
Carefully lift the spine and other bones out of the fish and discard.
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13
Place the remaining fish fillets on the platter and serve with the tomato topping.
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14
Combine all ingredients thoroughly and store in an airtight jar or container.
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15
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.
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16
Published by William and Morrow, 1993.
