Baked Spanish Mackerel

Name: Baked Spanish Mackerel
Cuisine: American
Ingredients: 3 to 4 tablespoons melted butter; One 4-pound or two 2-pound Spanish mackerel, cleaned and gutted with head and tail intact; 4 strips lemon zest; 4 strips orange zest; 1 tablespoon chopped fresh rosemary; 2 ripe tomatoes—peeled, seeded, and thinly sliced; 2 dozen green and black Italian or Greek olives; 2 dozen green and black Italian or Greek olives; 2 dozen green and black Italian or Greek olives; Freshly milled black pepper; 4 large scallions, thinly sliced; Two 2-ounce cans anchovy fillets, drained and patted dry