1.Preheat oven to 220°C (200°C fan-forced).
2.Place tomatoes on oiled shallow oven tray; roast about 10 minutes.
3.To make tapenade, combine olives, parsley, anchovy, garlic and one tablespoon of the oil in medium bowl. Fill cavities of garfish with tapenade; secure with kitchen string.
4.Combine onion and vinegar in small bowl; stand 10 minutes. Add basil; mix gently.
5.Coat fish in flour; shake away excess. Heat remaining oil in large frying pan; cook fish until browned both sides and cooked through.
6.Serve fish with tomato and basil salad.