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Heat 3 tablespoons of extra-virgin olive oil in a large sauté pan over medium heat. Add the onion, celery and garlic if using. Cook, for about 2 minutes, adding 1-2 tablespoons of water if necessary.
Add in the tomatoes, olives, capers and oregano. Cover with a lid and gently cook over medium-low heat, stirring occasionally, for about 10 minutes.
Taste the sauce, and season with sea salt and black pepper to taste. Then with the help of a spatula push the tomatoes to the edges of the pan.
Brush the fish fillets skin with the remaining extra-virgin olive oil, and place them skin-side down into the pan. Season them with a pinch of salt, then cover with a lid and cook for about 4 minutes, or until the fish is cooked through and fully opaque.
Once the fish is ready, remove the fillets with a spatula and arrange on plates. Pour a ladle of the sauce on each fish fillet, top with fresh basil and serve.