Dice the tomatoes. Cut the olives in half and wash the capers. Put everything in a bowl with the oregano, the garlic (whole clove not peeled), the olive oil and let it rest for about 6 hours. Sprinkle the stone bass with lemon juice. Slice the potatoes and put them in a circle on an oven tray covered with oven paper. Add salt and pepper and cook in the oven at 180ºC until golden. Lay the fish in the middle of the potatoes and cook in the oven for ten minutes. Lay on the serving dish, cover with the sauce and serve.