Whole Baked Fish Cuban-Style

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2 (3-pound) whole fish, such as striped bass, tilapia, flounder, or sole, cleaned and scaled

2 limes, juiced

3/4 cup Spanish olive oil, divided

2 onions, peeled and thinly sliced, divided

1 large green bell pepper, cored, seeded, and thinly sliced, divided

3 bay leaves

Salt and freshly ground black pepper

1/2 teaspoon crushed red pepper flakes

1 tablespoon minced garlic

2 1/4 teaspoons kosher salt

1 teaspoon dried oregano, crumbled

1 cup tomato puree

2 tablespoons white wine vinegar

1 cup dry white wine

Chopped fresh parsley leaves, for garnish