In a medium saucepan of boiling water, blanch the tomatoes for 30 seconds. Drain and cool slightly. Peel, halve and seed the tomatoes.
In a large skillet, bring the clam juice, wine, lemon juice and bay leaf to a boil. Add the fish, cover and simmer until cooked through, about 4 minutes.
Transfer the fish to plates using a slotted spatula. Tent the fish with aluminum foil to keep warm.
Pour ½ cup of the fish cooking liquid into the blender, discarding the bay leaf. Add the tomatoes; purée. Pour the purée into a small saucepan. Add the olive oil and bring to a boil. Mix in the fresh herbs and season to taste with salt and pepper.
Spoon the sauce over the fish and serve.
Notes
Tilapia may be substituted for the orange roughy.
To save time on cooking day, prepare the tomatoes a day in advance and refrigerate.