Egyptian Baked Fish

The Greeks call it Psari Plaki, the Egyptians,
interestingly, call it poisson `a la grecque
(rather than tagen samak),
and I call it Mediterranean Baked Fish.
No matter what name you give it,
this baked fish recipe is
always a hit at the dinner table.

Ingredients:
1 pound fish fillets (sole, flounder or red snapper)
1 Tablespoons chopped parsley
Juice of one fresh lemon (1 Tb)
3/4 tablespoons Old Bay Seasoning
3 Tablespoons Olive Oil
1 Medium onion, thinly sliced
1 Clove garlic, minced
1 Large tomato, thinly sliced
3 Slices lemon
2 Tablespoons white wine

Directions:
Arrange the fish in an 8 or 9 inch-square baking dish.
Sprinkle with the parsley, lemon juice and seasoned salt.
Heat the oil in a skillet and fry the onion and garlic until limp.
Top the fish with the onion mixture, including the oil from the skillet. Arrange the tomatoes on top of the onion mixture,
than place the lemon slices between the tomato slices.
Pour the wine over all and bake at 350 degrees F.
for 30-35 minutes or until the fish flakes with a fork.