Red Snapper with Roasted Red Potatoes paired with a buttery Chardonnay

2 lbs. red potatoes (about 5 medium), peeled and very thinly sliced
3 cloves garlic, finely chopped
1 1/2 Tabs. olive oil plus extra for preparing pan
1/2 tsp. salt plus more to taste
freshly ground black pepper to taste
1 1/4 lbs. red snapper fillet, cut into 4 pieces
4 tsp. fresh lemon juice
1 Tabs. chopped fresh parsley
4 lemon wedges (optional)

Preheat oven to 450 degrees F. Lightly coat a shallow roasting pan with oil or nonstick cooking spray. Add potatoes, garlic, olive oil, 1/2 tsp. Salt and a generous grinding of black pepper and toss. Bake until potatoes are beginning to brown, 20 to 30 minutes, turning them once midway through baking.
Remove the pan from the oven and place fish fillets, skin side down, on top of the potatoes; sprinkle with lemon juice, parsley, salt and pepper. Return to the oven and bake until the fish is opaque in the center, 10 to 12 minutes. Serve with lemon wedges, if desired. Serves 4