Cod with Olives and Potatoes

1 1/2 lb. cod
1 C dry white wine
4 T olive oil
salt and pepper to taste
1/2 lb. green and black Greek olives, pitted
Fresh herbs( I used tarragon, rosemary and thyme)
2-3 dashed granulated garlic
1lb. red potatoes, thinly sliced
Preheat oven to 375 degrees F. On a oiled jelly roll pan place potatoes and roast in the oven 45 minutes to 1 hour, checking and flipping often. In a 9"X13" casserole dish sprayed with cook spray, place cod. Pour the wine over the fish and drizzle with the olive oil. Season with salt and pepper. Scatter the olives, herbs and garlic over the top. Bake until the fish flakes easily 15-20 minutes, do not over bake.