How to cook
Clean the breams or other suitable fish and distribute them out into 2 sheets of aluminum foil. Spread 2-3 cloves of garlic and a few sprigs of parsley in each fish. Remove the olives' pits and cut them and the rest of the parsley. Add the capers and olives to the fish, then wash thoroughly coat with olive oil. Top with diced tomatoes.
Season the fish with salt, oregano and finely chopped parsley. Wrap them with the foil, but not tightly. Put to bake for about 20 minutes in a preheated oven at a moderate temperature. Soak the remaining chopped garlic and parsley in olive oil and vinegar for about 30 minutes.
Serve the fish with the foil garnished with sliced boiled potatoes, topped with garlic olive oil.