Heat the olive oil in a large skillet over medium-low heat. Add the garlic and 1 teaspoon (5 ml) of Savory Seasoning and cook until fragrant, stirring often and ensuring the garlic does not brown, about 3 minutes.
Increase the heat to medium. Add the tomatoes and their juices, crushing well with your hands, then add the wine and bay leaves. Bring to a boil, then reduce the heat to medium-low and simmer for 5 minutes. Season with salt and pepper. Remove bay leaves.
Season the fish with the remaining teaspoon of Savory Seasoning, salt, and pepper and place in the skillet. Cover and cook at a bare simmer until the fish is opaque throughout and beginning to flake, 5 to 7 minutes (thicker pieces will take longer to cook).
Gently transfer the fish to shallow bowls and spoon the poaching liquid over. Top with basil.