Sea Bass over Crispy Potatoes and Braised Fennel

Today we headed to Crane Beach and I brought my fishing pole. Alas, the conditions did not seem right so I didn't bother giving it a try, opting instead to loll in some warm, shallow tide pools. I made up for it by stopping on the way home at Essex Seafood and bought a nice filet of striper.
This meal was plate-licking good!
The amounts below are for two people (myself and leftovers for me!)

First, braise the fennel.

1/2 large bulb of fennel (Stop & Shop called it "anise"), shaved 1/8" on a mandoline or cut thin.
2 Tb olive oil
2 Tb dry white wine
salt
pinch of chopped parsley

Heat a skillet (that you have a cover for) on high heat.
Once real hot, pour in 1 Tb olive oil. After a moment, put the fennel in. Cook for 5-7 minutes, trying not to stir too often, maybe once a minute. Let it brown well/carmelize yet don't burn it.
You may need to add more oil as it gets absorbed.
It helps to use tongs.
Turn the heat to low, then season with salt. Pour in a glug of wine and cover and steam until the wine is absorbed and the fennel is tender, 7-10 minutes.
Taste and season if needed, stir in parsley.

Meanwhile, keep the mandoline out (rinse it) and prepare the potatoes.

1 medium russet, peeled and sliced thin (1/8")
1 clove garlic, sliced paper-thin (and 1 more for the fish)

Preheat the oven (I used a toaster oven) at 425º.

Butter a baking dish (size you can layer potatoes 1-2 layers thick, overlapping them)

Toss potato slices (in baking dish is fine), with generous amounts of fresh ground pepper & salt, a TB of olive oil (don't measure), then arrange them in the dish and evenly distribute garlic slices.
Cook for 15 minutes, until potatoes are almost tender and starting to crisp around the edges of the dish.

Prepare the fish:
Season both sides with s & p. (Hopefully your bass is scaled, the skin is good to eat, too.)
In a small bowl, place the garlic slices and a squeeze of lemon (1 tsp or so) and equal amount of olive oil. Also toss in some chopped parsley. Use a fork to whisk it up a bit.

Place the filet over your cooked potatoes and drizzle the lemony oil over the top.

Bake for another 10 minutes (or 10 minutes per 1" of thickness).

Plate and serve! You may need to briefly reheat the fennel if you made it first, like I did.

Love how the lemon topping oozes into the potatoes and gives them a nice tang.
The fennel transforms from its original state so much, it becomes sweet.