Preheat oven to 400*. Mix garlic, parsley, and pepper. Place fish in a dish. Top with half of the garlic mixture. Add lemon juice and oregano. Cover and chill. Brush 2 baking sheets with 1 Tblsp. oil; arrange the potato slices on them without overlapping and bake about 25 minutes until crisp and brown. In a nonstick skillet, heat the remaining oil over moderate heat. Saute the remaining garlic mixture with the zucchini, about 4 minutes, until soft. Using a metal spatula, remove the potatoes from the baking sheets and transfer them to a plate. Reduce oven temperature to 350*. Line an 81/2 x 4 1/2 x 21/2" loaf pan with oiled aluminum foil, allowing about 4" of foil to hang over sides of pan. In a bowl, whisk the egg and milk. Arrange half of the potato slices in the base of the pan. Top with a third of the zucchini, half of the fish, and a third of the tomatoes and olives. Brush with some of the egg mixture; top with half of the cheese. Repeat layering zucchini, fish tomato, olives, egg and cheese. Finish with the potatoes. Bake the loaf in the oven 55-60 minutes or until the fish is cooked. If potatoes on top start to become too dark, cover with overhanging foil. To serve, carefully turn the loaf out of the pan onto serving dish and remove the foil. Cut into slices. Note: Yellow squash can be used instead of zucchini.