Coat a large sauté pan with oil and heat over medium-high heat. Rinse fish in cold water and season with salt, pepper and granulated garlic. Lightly dust fillets in seasoned flour. Add fish to pan and sauté over medium heat. When done, remove fillets and keep warm. In the same pan, add onion and garlic and sauté until onions are translucent. Add peppers and cook an additional 2 minutes. Add tomatoes, oregano and basil and season to taste with salt and pepper to taste. Cook for 10 minutes and add asparagus. A small amount of water or chicken stock may be needed to retain moisture. Cook another 5 minutes and serve. For a nice plate presentation, place two fillets on a plate and top with vegetable mixture, chopped parsley and a sprig of fresh basil.