Barramundi en croûte

Name: Barramundi en croûte
Prep time: 40 min
Cook time: 3 h
Total time: 3 h 40 min
Cuisine: French
Ingredients: 10 vine-ripened tomatoes, bases scored; 200 ml olive oil; 1½ small fennel bulbs, thinly sliced on a mandolin; 150 gm (1 cup) Kalamata olives, pitted and coarsely chopped; 2 Cone Bay barramundi fillets (about 550gm each) from 1 barramundi, pin-boned; 10 large kipfler potatoes (about 1.2kg), scrubbed; 200 ml extra-virgin olive oil; 1½ cups (loosely packed) flat-leaf parsley, coarsely chopped; To serve: radicchio, fennel and pear salad; Salt crust; 1.4 kg plain flour; 1 kg rock salt; 2 cups thyme (about 8 bunches), coarsely chopped; 2 cups rosemary (about 5 bunches), coarsely chopped; 7 eggwhites, lightly beaten; Crêpes; 125 gm plain flour, sieved; 2 eggs, lightly beaten; 400 ml milk; 1 tbsp finely chopped chives; Sauce vierge; 250 ml (1 cup) extra-virgin olive oil; 80 ml (1/3 cup) lemon juice; 2 tsp coriander seeds, finely crushed with a mortar and pestle; 1 cup (firmly packed) basil, cut into julienne