Peel the potatoes and boil in salted water. The fish is cleaned of bones, skin and fins. Cut into pieces, add some flour and fry in the oil, seasoned with garlic. Remove and place on paper to absorb excess fat. Capers placed under running water to drop salt. Potatoes are cut. Pan is greased with sunflower oil, is arranged a layer of potatoes on top, sprinkle capers and half the olives on them - the fish. Complete line with potatoes. Sprinkle with salt and pepper. Put the other half of the olives, feta cheese grated Pecorino mixed with breadcrumbs. Top sprinkle with parsley. The dish is placed in a preheated 180C degrees oven for half an hour, until golden brown.