In a heavy-bottomed sauté pan, heat 1/4 cup extra-virgin olive oil over medium-high heat.
Add sliced garlic and sauté until edges are slightly browned.
Stir in tomatoes, chopped basil and olives, and cook over high heat for 5 minutes.
Sprinkle in capers and wine or stock, bring to a rolling boil, then reduce to simmer.
Cook 10 to 12 minutes, stirring occasionally. Add water if necessary to retain a sauce-like consistency.

Season to taste using salt, pepper and granulated garlic.
While sauce is reducing, place a skillet over medium-high heat.
Dust fillets in seasoned flour, shaking off excess, and set aside.

Heat olive oil in skillet until it begins to smoke slightly, then add fish skin-side down.
Cook 2 to 3 minutes on each side or until crispy and golden brown. Do not overcook.
To serve, place a generous portion of tomato sauce in center of a 12-inch serving plate, top with fish fillet and garnish with a sprig of basil