1 (2 1/2 to 3 lb.) fresh red snapper, cleaned
1/2 c. fresh basil leaves, carefully washed and dried
Stalks of 1 head fennel, roughly chopped (or prepared fennel)
1 c. peeled, seeded, and chopped tomatoes
1 tbsp. minced shallots
1 tsp. salt
4 tbsp. unsalted butter