Baked Halibut with Fennel, Potatoes and Olive Gremolata

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1 pound Yukon Gold potatoes, thinly sliced (about 1/8 inch)

1 bulb fennel, thinly sliced lengthwise

1 large shallot, thinly sliced lengthwise

4 cloves garlic, 3 crushed, 1 finely grated

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground pepper

2 lemons

1 1/2 pounds skinless halibut or cod, cut into 4 pieces

1/4 cup dry white wine

1 tablespoon unsalted butter, cut into 4 cubes

3/4 cup pitted Castelvetrano olives, chopped

1/4 cup fresh parsley, finely chopped