Pre-heat oven to 425 degrees. 
Lay out each foil square; fold the first inch of each edge up, all the way around. 
Spray olive oil to cover the inside of the foil.
Place a bed of fennel over the lower third of each foil square. Top each with Louisiana Red Snapper fillet.
In a bowl, mix tomatoes, onion and basil. Spoon equal amounts of this mixture over fillet. Drizzle equal amounts of wine over each fillet. Fold over each foil packet and close completely; seal each edge tightly. Place packets on a sheet pan to catch any leakage.
Place pan into preheated oven for 12-15 minutes or until the fish is cooked through.
Remove from oven to individual serving plates or bowls.