Barramundi En Croute (sea bass)

gourmettraveller.com.au

T's kitchen

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

subheading: For brushing: eggwash:

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

subheading: 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

subheading: Crêpes:

125 gm plain flour, sieved

2 eggs, lightly beaten

400 ml milk

1 tbsp finely chopped chives

subheading: For brushing: melted butter:

subheading: Sauce vierge:

250 ml (1 cup) extra-virgin olive oil

80 ml (⅓ cup) lemon juice

2 tsp coriander seeds, finely crushed with a mortar and pestle

1 cup (firmly packed) basil, cut into julienne

Directions at gourmettraveller.com.au

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