Start this recipe by mixing together the oats, flaked almonds, lemon zest and chopped chives in a deep plate and season well. Next, brush the fish fillets with the Greek yogurt on both sides and coat evenly in the crumb mixture. Place in the fridge to firm up for 15 minutes. Meanwhile, prepare the tomatoes by heating up a small pan. Add the olive oil and garlic and fry together for a minute or two. Add the cherry tomatoes and chilli flakes, season well with pepper and salt and fry gently for 3-4 minutes to cook the tomatoes. When ready, mix in the torn basil leaves and turn off the heat. Next, heat the remaining 2 tablespoons of olive oil in a large pan and fry the oat coated fish on both sides till golden brown and cooked through. To serve, place 2 oat crusted fish pieces on top of each other and dress with the pan-fried cherry tomatoes with basil. Finish off with a handful of rucola leaves and a good drizzle of basil oil.