Heat a medium pot of salted water to boiling on high. Once boiling, add the farro and cook, uncovered, 18-20 minutes, or until tender. Drain thoroughly and return to the pot.
Meanwhile, combine tomatoes and olives in a medium bowl. Add 1 tbsp of vinegar and a drizzle of olive oil. Season with salt and pepper and stir to combine.
Pat fish dry with paper towels. Transfer to cutting board and halve each fillet crosswise. Season with salt and pepper on both sides.
In a large pan, heat 2 tsp olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the garlic, oregano, and a pinch of red pepper flakes, if desired. Season with salt and pepper. Cook, stirring often, until zucchini is softened. Add remaining 1 tbsp vinegar and cook until liquid has cooked off. Transfer to pot with farro and add a drizzle of olive oil, salt and pepper to taste. Wipe down pan and heat a drizzle of olive oil on medium-high until hot.
Meanwhile, place flour on a large plate and season with salt and pepper. Coat the fish in flour. Tap off excess flour and add coated fish to pan. Cook 3-4 minutes per side, or until golden and cooked through. Turn off the heat. Serve farro topped with cooked fish and tomato topping.