Mediterranean Roasted Fish & Vegetables

Ingredients:

• 3 cloves garlic, divided
• 2 tablespoons extra-virgin olive oil, divided
• 1 teaspoon anchovy paste (optional)
• 2 small fennel bulbs, trimmed, cored and thinly sliced
• 1 large onion, sliced
• 6 small all-purpose potatoes, such as yukon gold, peeled, halved and thinly sliced
• 1 14-ounce can plum tomatoes, drained and chopped, juice reserved
• 1/4 cup water
• 1 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper
• 3 tablespoons fine dry breadcrumbs (see tips)
• 2 teaspoons fennel seeds, crushed
• 1 teaspoon freshly grated lemon zest
• 1 1/2 pounds striped bass, halibut or cod (see tips), skinned and cut into 6 portions

Source