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1
Pat the fish dry and season to taste with salt and pepper.
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2
Oil one or two baking dishes large enough to accommodate the fish in one layer.
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3
Lay the fish in the dish and pour on the lemon juice.
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4
Refrigerate for 30 to 60 minutes while you prepare the remaining ingredients.
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5
Preheat the oven to 375 degrees.
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6
Heat the oil over medium heat in a large, heavy skillet and add the onions.
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7
Cook, stirring often, until they have softened and begun to color slightly, 8 to 10 minutes.
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8
Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute.
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9
Stir in the tomatoes, sugar, paprika, cinnamon, dissolved tomato paste, wine, half the parsley and more salt and pepper to taste and bring to a simmer.
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10
Simmer uncovered, stirring often, until the sauce has cooked down a bit and is very fragrant, about 15 minutes.
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11
Remove from the heat and pour over the fish.
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12
Sprinkle on the remaining parsley.
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13
Place in the oven and bake until the fish is opaque and pulls apart easily with a fork, about 30 minutes.
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14
Baste the fish every 10 minutes if it is not submerged in the sauce.
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15
Serve hot or warm, with rice, bulgur, or potatoes.
