Pat fish dry and season with salt and pepper. Drizzle a little olive oil in the bottom of a large baking dish and place fish in one layer. Pour lemon juice over fish and refrigerate while preparing the tomato and onion sauce.
Preheat oven to 375º. Heat 2 tablespoons olive oil in a large heavy skillet. Add sliced onions and cook, stirring frequently, until softened and lightly browned, about 8 - 10 minutes. Season with a generous pinch of salt and add garlic, cook about 30 seconds until fragrant.
Stir in chopped tomatoes and their juices, paprika, sugar, cinnamon, tomato paste mixture, wine, half the parsley and crushed red pepper. Season with some more salt. Bring to a boil and then reduce to a steady simmer and cook about 15 minutes, stirring occasionally, until reduced somewhat and fragrant. Taste for salt, and add some cracked pepper.
Pour tomato and onion mixture evenly over the fish. Sprinkle with remaining parsley and oregano. Evenly top with Kalamata olives and green beans. Bake in center of oven for 20 minutes, basting every 10 minutes if fish isn't completely submerged. After 20 minutes, scatter crumbled feta over the top, return to oven and bake another 10 minutes.
Remove from oven and serve fish over some orzo, topped with plenty of the tomato and onion sauce and green beans. Enjoy.