Rinse and pat the fish dry. Sprinkle each side with salt and then place in the fridge. Prepare everything else.

Prepare the onions. Heat a large skillet over medium low heat and add 3 tablespoons of the oil. When it is hot, add the onions with a pinch of salt. Toss and cook for 2 minutes. Add 1 cup of water, 1/2 teaspoon of salt and the spices (including the saffron). Cover and cook until soft and golden, about 30 minutes.

Preheat the oven to 400 F.

In the meantime, cover the raisins with hot water and soak them for 10 minutes. Drain them after they soak.

When the 30 minutes is up on the onions, add the raisins and sugar to the onions. Continue cooking the onions for another 20 minutes, stirring occasionally, until they have a glazed appearance. When the 20 minutes is up, set the pan aside, uncovered and off heat.

Prepare a small 9X13 baking dish (choose whatever size will fit your steak best in one layer) by drizzling the remaining tablespoon of olive oil over the bottom of the dish. Place the parsley sprigs in one layer across the bottom as well. Sprinkle with 3 tablespoons of water, and then layer the fish in a single layer over the parsley sprigs. Smother the fish in the onion jam by spreading it out over the fish.

Bake the smothered fish for 10 minutes. Then turn off the heat and open the oven door. Let the fish continue to cook in this manner for 20 minutes.

Before serving sprinkle with the juice of one lemon. Serve the other lemon in wedges on the individual servings.