It is always best to prepare the sauce prior to sautéing the fish. In this fashion, the sauce and fish will be cooked at approximately the same time and served directly from the skillet. To create the sauce, place extra virgin olive oil in a heavy-bottomed sauté pan over medium-high heat. Add sliced garlic and sauté until edges are slightly browned. Add tomatoes, basil, and olives and roast the tomatoes over high heat for 5 minutes. Add caper and white wine, bring to a rolling boil and reduce to simmer. Cook stirring occasionally for 10-12 minutes, adding a little liquid as necessary. Season to taste using salt and pepper. While sauce is reducing, place a second skillet over medium-high heat. Dust fillets in seasoned flour and set aside. Add the olive oil to the skillet and as olive oil begins to smoke slightly, add the fish skin side down. Cook fish 2-3 minutes on each side or until crispy and golden brown. Do not overcook. The sauce should be fully reduced by this point. The sauce is perfectly done when the flavors have married well and there is a slight presence of liquid in the pan. Adjust seasonings as necessary. Place a generous serving of the tomato sauce in the center of a 12 inch serving plate and top with the fish filet, garnish with a sprig of basil.