Hashbrowns with tilapia

Ingredients:

• 0.7 kg skinless tilapia fillet
• 550 g of grated potatoes for hash browns
• 4 cloves garlic, crushed and thinly sliced
• 5 tbsp olive oil + extra for drizzling
• 0.5 cups pitted green olives, coarsely chopped
• 300 g tomatoes, cut into 1 cm pieces.
• 1/4 cup diced baked red peppers
• 3 green onions, white and light green parts only, chopped
• 2 tbsp. l. chopped parsley
• 1 teaspoon Provencal herbs or dried rosemary

Preparation:

1. Preheat oven to 220°C.
2. In a bowl, combine the grated potatoes with the garlic and 1 teaspoon of salt. In a large oven-safe nonstick skillet, heat 2 tablespoons of olive oil over medium heat.
   
   Add the potatoes, flatten with a spatula, and fry until golden brown, 6-8 minutes. Drizzle with 2 tablespoons olive oil. Flip the potato pie over and press it back into the pan with a spatula. Fry until golden brown and crisp, 6-8 minutes.
3. Meanwhile, in a bowl, combine the olives, tomatoes, roasted peppers, green onions, and parsley. Cut the fish into 12 pieces and sprinkle with Provencal herbs, salt, and pepper. Spread half of the olive mixture over the potato pie and top with the tilapia.
4. Spread the remaining olive mixture over the fish and drizzle with the remaining 1 tablespoon of olive oil. Transfer the pan to the oven and bake until the fish is cooked through, about 12 minutes. Drizzle with olive oil and season with salt to taste. Serve in the pan.