1. Heat a wide skillet or braiser over medium heat; add olive oil.
2. Add garlic and saute for one to two minutes. Add diced tomatoes and stir to combine. Add olives and seasoning. Cover, reduce heat to medium-low and cook five minutes.
3. Add fish in a single layer and cook, covered, another five to seven minutes (depending on thickness). Add cilantro and cool slightly.
4. To plate, place parchment crackers on a plate. Break fish into large chunks and spoon over crackers; top with microgreens. Serve warm.