Preheat oven to 400°F with a rack in the center. Into a large, heavy pan with a lid, place 2 minced shallots, 1 red bell pepper diced, 12 ounces mixed cherry tomatoes, halved, 2 garlic cloves minced, 1/4 c. capers, 1/2 c. dry white wine, 1/2 cup low-sodium vegetable, chicken or fish stock, a few thyme sprigs and 1/2 tsp of the salt. Bake, covered, for 20 minutes. Pat 4 6- to 8- ounce striped bass fillets dry with paper towels. Carefully remove pan from oven and arrange filets in pan on top of sauce, nestling them in a bit. Sprinkle fish with 1/2 tsp salt and dot with butter. Return pan to oven, uncovered. Bake until fish is just cooked through, about 15 to 20 minutes depending on thickness. To serve, place about a cup of cooked orzo into plate and top each with a piece of fish. Spoon some veggies and plenty of sauce over top, and sprinkle with basil and freshly ground black pepper.