Baked Fish With Roasted Potatoes, Tomatoes, And Salmoriglio Sauce

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6 cups peeled red potatoes, cut into 1/8-inch slices (about 2 pounds)

4 cups thinly sliced fennel bulb (about 2 small bulbs)

1 tablespoon olive oil, divided

3/4 teaspoon kosher salt, divided

1/2 teaspoon black pepper, divided

1 teaspoon fennel seeds

3 garlic cloves, minced

3/4 cup dry white wine

6 tablespoons chopped fresh flat-leaf parsley, divided

1 tablespoon grated orange rind

1 1/2 teaspoons dried oregano

1 (28-ounce) can whole tomatoes, drained and chopped

6 (6-ounce) sea bass fillets or other firm white fish fillets

Lemon rind strips (optional)

Salmoriglio Sauce

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