1. Preheat broiler.
2. Place fish, skin side down, on work surface; sprinkle fish with 1 teaspoon lemon juice. Sprinkle with pepper and salt; set aside.
3. Heat oil in a large ovenproof skillet over medium-high heat; add bacon and garlic. Cook 4 minutes or until bacon is crisp. Using a slotted spoon, transfer browned garlic and bacon to a paper towel-lined plate; discard drippings in pan.
4. Place pan over medium-high heat; add fish, skin side down. Cook 5 minutes. Add tomatoes and olives to pan.
5. Place pan in oven; broil 6 to 8 minutes or until fish flakes easily when tested with a fork. Sprinkle with remaining 1 teaspoon lemon juice. Place fish and vegetables on individual serving plates, and sprinkle evenly with chopped basil and bacon mixture. Serve with lemon wedges.