Combine green pepper, pimientos, and wine in container of an electric blender, and process until smooth. Pour mixture into a large saucepan. Add butter, garlic, anchovy paste, basil, salt, and pepper; bring to a boil. Remove from heat; set aside.
Arrange fillets in a single layer in two 13- x 9- x 2-inch baking dishes. Pour half of sauce over fish in each baking dish. Bake, uncovered, at 450° for 25 minutes or until fish flakes easily when tested with a fork. Serve immediately.