Fish Baked in Vine Leaves with Fennel and Lemon

Name: Fish Baked in Vine Leaves with Fennel and Lemon
Ingredients: 3 tablespoons olive oil; 3 tablespoons lemon juice; 2 tablespoons each finely chopped flat leaf parsley; 2 tablespoons finely chopped fresh thyme; 2 tablespoons finely chopped fennel greens; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 6 (6ounces) fillets of white fish, such as bass, snapper, halibut, perch, mullet, or pike; 1 small fennel bulb, halved lengthwise and very thinly sliced crosswise; 3 1/2 inch thick slices lemon, halved; 3 tablespoons unsalted butter; About 36 large vine leaves, well rinsed; 3 plum tomatoes, peeled, seeded, and diced; Extra virgin olive oil, for drizzling