Braised Fish with Fennel and Tomato

Name: Braised Fish with Fennel and Tomato
Ingredients: 3 tablespoons extra-virgin olive oil, plus more for drizzling; ⅓ cup dry white wine; ¼ cup water; 1 medium fennel bulb, halved, cored, and thinly sliced lengthwise; 2 medium tomatoes, cored and coarsely chopped (1 ½ cups); 3 to 4 garlic cloves, peeled and thinly sliced; 4 thin lemon slices (see note, below); Coarse salt and freshly ground pepper; 4 skinless fillets firm-fleshed fish, such as grouper, halibut, sea bass, or snapper (see note, below)