Preheat oven to 350 degrees. Toss sliced potatoes with olive oil, salt and pepper then spread in single layer on a parchment-lined sheet pan. Roast in oven until softened and beginning to color, approx. 12-15 min.
Meanwhile, melt butter in small saucepan over medium heat; add lemon juice and white wine and reduce by half until thickened slightly and color deepens, approx. 3 min. Remove from heat and reserve.
Add lemon slices to potatoes. Lay fish fillets over potatoes and lemon; sprinkle lightly with salt and pepper and drizzle with reduced butter/wine mixture. Bake until fish is flakey, approx. 5-6 min. Remove from oven; garnish with fresh chives, parsley and bread crumbs. Serve immediately with a fresh green salad.