Preheat the oven to 425 degrees. Grab the fillets. Use a cookie sheet lined in parchment paper to make cleanup a breeze.
Place the fillets on the sheet and pop them in the oven for about 20 minutes, or until headed thoroughly.
Get the olive oil going in a skillet over medium heat. Toss in the garlic. Add the capers and cherry tomatoes. Add a pinch or two of salt over the mixture.
Pour in the can of tomato sauce. Let it cook for about 2-3 minutes and then move it to simmer.
Add the noodles to the water. Boil them for 9 minutes. Once the noodles are done, drain them and pour them evenly onto a platter. Evenly pour it down the center of the pasta.
Now your fillets will be done in the oven. Remove them from the cookie sheet and place them over the sauce and noodles. Top with some freshly grated Parmesan and chopped parsley.