Place the tomatoes in a wide ovenproof dish, in a single layer. Drizzle the smallest amount of olive oil over the tomatoes and shake the pan to distribute the oil and tomatoes. Place in the oven, and shake the pan every 10 – 15 mins, to avoid sticking, until the tomatoes are charred and a little caramelized
Using either Red Bell Peppers or Calabrian chilis or piquillo and cut them into size and add them to a food processor or blender along with all the ingredients besides the olive oil
Blend together, then check the consistency. Add the olive oil next. Try to not add too much.
If you would like the sauce thicker add in dry bread. Place the cubed bread on a cookie sheet and bake at 400 for 3 to 6 minutes. Add the stale bread to the blender little by little until you like the consistency. Too thick, add water. You can warm the sauce up in a saucepot from there, but do not cook the sauce or the bright color will disappear.
Using the Stove/Oven Method:Season fish filets - Next, melt butter in a pan large enough for all the fish filets plus the olive oil.Add each piece of fish one by one to help the cooking temperature not drop too quickly. Cook the fish for 3 to 4 minutes then place into a preheated oven of 400 degrees for a short few minutes. Only flip the fish once while in the pan. 2 minutes aside
Plating the Fish
Add a small amount of the sauce to the middle of the plate and place the fish filet in the middle. Add more sauce running down the length of the fish filet or perpendicular. Garnish with chopped parsley and lemon wedges.