Add dill, parsley, and chives (or marjoram) to softened butter. Mix well. Add fresh ground pepper – set mixture aside. Sauté walleye in butter. Cook 2 minutes per side or until golden brown. In separate pan, sauté diced tomatoes in their own juices. Once warm, remove tomatoes onto serving dish, leaving tomato juice in pan. Add butter herb mixture to tomato juice and melt together. Place walleye onto bed of tomatoes, drizzle herb butter sauce over all. Garnish.