Heat the olive oil in a large skillet over medium-low heat. Add the garlic and 1 teaspoon of Savory spice blend 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.
Season the fish with the remaining teaspoon of Savory spice blend, 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, 5–7 minutes (thicker pieces will take longer to cook).
Gently transfer the fish to shallow bowls and spoon the poaching liquid over. Top with basil.
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