Preheat oven to 180°C. Place the fresh and canned tomatoes into a small oven proof tray, drizzle with half the olive oil, season with a little salt and pepper, then roast in the oven for 25 minutes or until lightly blistered.
Meanwhile in a small sauce pan gently sauté the onion, garlic and thyme in the remaining olive oil until soft and transparent. Add the roasted tomatoes and sugar, and continue to cook for about 20 minutes. Add the basil, then with a hand held blender, puree until smooth.
Line an oven proof roasting pan with non-stick paper.
Place the Hoki fillets onto the lined roasting pan, then top the fish evenly with the diced butter. Crack over little freshly ground pepper and squeeze over the lemon juice.
Place the fish fillets in the oven and bake for 8-10 minutes or until just cooked through.
Sprinkle the Hoki fillets with a little toasted bread crumbs.
To serve, spoon a generous amount of sauce onto four warm serving bowls. Place a Hoki fillet on top, then drizzle with a little extra virgin olive oil and balsamic vinegar.