1. Preheat the oven to 400 degrees Fahrenheit. Place the bread on a baking sheet. Drizzle with one tablespoon olive oil, and sprinkle with one tablespoon each of oregano and basil. Bake until golden brown, 15 minutes.
2. Meanwhile, heat the remaining two tablespoons olive oil in a large ovenproof skillet over medium-high heat. Add the garlic, and sauté about three minutes. Add the tomatoes, lemon juice, sugar, and half a cup of water, and bring to a boil. Reduce the heat to medium-low and cook, stirring occasionally until saucy, about 10 minutes. Stir in the olives, capers, red pepper flakes, and remaining oregano and basil; simmer two minutes.
3. Season the fish with salt and pepper and arrange on top of the sauce in the skillet. Transfer the skillet to the oven and bake until the fish is just cooked through, eight to 10 minutes. Divide the bread among four plates. Top with the fish and sauce.
4. Sprinkle with remaining fresh herbs for garnish.