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Preheat oven to 375°F and line a rimmed baking sheet with parchment paper.
In a large bowl, stir together the tomatoes, garlic, oil, vinegar, sugar, herbs, and red pepper.
Spread out onto the baking sheet and roast for about 20 minutes, until tomatoes start to caramelize.
Season both sides of the fillets with salt and pepper. Set aside.
In a skillet over medium heat, melt the butter. Add the fillets, leaving about 1-inch around each fillet. Cook for about 2 minutes, until the lower half is opaque. Flip and continue cooking until cooked through.
Spoon the roasted tomatoes over the cooked fillets and serve with lemon wedges.