Tilapia With Hash Browns

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1 20-ounce bag frozen shredded hash browns, thawed

4 cloves garlic, smashed and thinly sliced

Kosher salt

5 tablespoons extra-virgin olive oil, us more for drizzling

1/2 cup pitted Spanish green olives, roughly chopped

3/4 pound tomatoes, cut into 1-inch pieces

1/4 cup diced roasted red peppers

3 scallions, white and light green parts only, chopped

2 tablespoons chopped fresh parsley

1 1/2 pounds skinless tilapia fillets

1 teaspoon herbes de Provence or dried rosemary

Freshly ground pepper