Poached Fish with Tomatoes And Purple Basil

1. Remove the skin from the filets.
2. In a saute pan, melt 2 tbsp of butter, and add the fish.
3. Cover the fish with fish stock and adjust the seasoning.
4. Cover with buttered parchment paper, (buttered side down) then bring to a boil and simmer for about 2 minutes.
5. Turn the fish and cook an additional 2 minutes.
6. Remove the pan from the heat, remove the parchment paper, and let the pan sit for a minute.
7. Remove the fish from the pan and drain on a napkin.
8. Pass the fish stock through a strainer to another saute pan and bring to a boil over high heat.
9. Reducei by one-third.
10. Add the tomatoes and basil to the reduced liquid, heat through, then add remaining 8 tbsp of butter, salt and pepper, and whisk.
11. Place the fish on a serving plate, spoon the sauce over the fish, and garnish with basil leaves.