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3 or 4 large Yukon gold potatoes, sliced 1/8 inch thick (a mandoline works well here)
6 cloves garlic (4 smashed and finely chopped; 2 just smashed)
1 bunch fresh oregano (half with leaves finely chopped; half as whole sprigs)
1/2 cup pitted gaeta or kalamata olives, slivered
Pinch of crushed red pepper
Extra-virgin olive oil
Kosher salt
1 3-pound fish (such as a snapper or bass), scaled, gutted and gills removed
1 lemon, sliced
3 fresh bay leaves
1/2 bunch fresh Italian parsley
1 cup dry white wine
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