Remove all the scales from the flesh of the fish. Wash in cold water then dry inside and out with paper towels. Score the flesh of the fish in the thickest part in a diamond pattern.
Preheat oven to 180 degrees C.
Brush the fish with the olive oil. Stuff the inside of the fish with the rosemary, thyme and mint. Pin shut with toothpicks.
In a frying pan, sauté the garlic and chilli in a tablespoon of olive oil.
Stir in the white wine then add fish. Lightly brown fish on both sides, about a minute per side. Add tomatoes and water. Place in a baking dish and cook in the oven until fish flakes easily with a fork, about 20 minutes.
Serve sprinkled with parsley.