Serve this buttered-and-broiled tilapia over a bed of capellini (angel hair) pasta on a wide platter for maximum oohs and aahs. The interplay of colors matches that of the flavors and textures for a dish that tastes just as good as it looks.
cooked angel hair pasta tossed with butter, for serving
fresh oregano, for serving
lemon wedges, for serving
Combine roasted bell peppers, garlic, paprika, lemon juice, butter, ½ teaspoon kosher salt and 1/4 teaspoon black pepper in the bowl of a food processor fitted with a blade attachment. Blend until smooth.
Transfer ⅓ cup of the roasted pepper butter to a bowl and keep at room temperature. Scoop the remaining butter onto parchment paper or plastic wrap, shape into a log, and chill.
Adjust one rack in the oven to be 4-6 inches below the heater element and another to be in the middle of the oven. Preheat the oven to 400°F.
Toss tomatoes on a foil-lined sheet pan with olive oil, salt and pepper. Place tomatoes on the bottom oven rack and roast for about 15 minutes, or until soft. Remove from the oven and turn on the broiler.
Season fish with salt and pepper and place on a separate foil-lined rimmed baking sheet. Spread the tops of the fish with reserved roasted pepper butter. Broil until fish is flaky and cooked through, about 5 minutes.
To serve, scoop tomatoes onto a platter of angel hair pasta and top with broiled tilapia. Finish with a pat of reserved roasted pepper butter, fresh oregano, and a squeeze of lemon.