Preheat the oven to 360°F. 

Heat 3 tablespoons of olive oil in a frying pan over medium heat. Add the onions, season generously with salt, lower the heat to medium-low and sauté until translucent and golden, about 7–10 minutes. 

Add the green pepper, curry powder, and turmeric and continue sautéeing until the pepper is soft and the onions are a deep golden brown, about 5–7 minutes. Set aside.

In a saucepan over medium heat, combine the tomato paste, lemon juice, pomegranate molasses, date syrup, and ½ tablespoon salt. Bring to a boil, stirring occasionally, until the mixture is smooth and well combined. Taste and adjust, the sauce should be intensely sweet-sour but balanced. For more acidity, add more pomegranate molasses. For more sweetness, add more date syrup. Set aside.

In a 9×12-inch baking dish, spread half of the onion-pepper mixture. Arrange the fish on top, add the remaining onion-pepper mixture, and layer the tomatoes on top. Finally, pour the sauce evenly over everything.

Bake uncovered for 15 minutes, then sprinkle the sugar over the top and continue baking for another 10–15 minutes, until the tomatoes are lightly charred and caramelized.

Garnish with chopped parsley and serve hot with white rice.