Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Fill a medium pot (or large for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Quarter and deseed the lemon(s). Halve the zucchini lengthwise, then thinly slice crosswise. Roughly chop the peppers. In a bowl, combine the romesco sauce, mayonnaise, and the juice of 2 lemon wedges (or 4 wedges for 4 servings). Taste, then season with salt and pepper if desired.

Pat the fish dry with paper towels; season with salt and pepper on both sides. Line a sheet pan with foil. Coat the center of the foil with a drizzle of olive oil. Transfer the seasoned fish to the oiled portion of the foil. Evenly spread the softened butter onto the fish, then top with the breadcrumbs (pressing gently to adhere). Drizzle with olive oil and season with salt and pepper. Roast 8 to 12 minutes, or until the breadcrumbs are lightly browned and the fish is cooked through. Remove from the oven.  

The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Meanwhile, in a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Carefully stir in the juice of the remaining lemon wedges.

To the pot of cooked pasta, add the cooked zucchini, chopped peppers, and crème fraîche; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the roasted fish. Drizzle with the romesco mayo. Enjoy!