600g/1.2 lb baby potatoes (, smaller ones up to 3.5cm/1.5" halved, larger ones quartered (Note 1))

1 1/2 tbsp extra virgin olive oil

1/2 tsp cooking salt / kosher salt

1/4 tsp black pepper

1 medium fennel (, fronds reserved for garnish, halved, cut into 0.5cm / 0.2" half moon shapes (Note 2))

1 1/2 cups (200g) cherry or grape tomatoes ((1 punnet))

1/2 cup pitted kalamata olives

3 garlic cloves (, finely minced (can use garlic crusher))

3 tbsp baby capers ((or regular, roughly chopped))

3 anchovy fillets (, finely minced - can reduce to 1 (Note 3))

400g/ 14oz canned tomato (, crushed or diced)

1/2 tsp chilli flakes ((red pepper flakes), mild spiciness, can reduce or omit)

1 tsp dried organo

1/4 tsp cooking salt / kosher salt

1/4 tsp black pepper

4 x 160 - 180g / 6oz barramundi fillets (, skinless, or other firm fish fillets about 2.5/3cm/1" thick (Note 4))

1/2 tsp cooking salt / kosher salt

1/4 tsp black pepper

1 1/2 tbsp extra virgin olive oil

1 loosely packed cup basil leaves (, roughly chopped (recommended but can live without or sub with 2 tbsp roughly chopped parsley))

Warm crusty bread (, for mopping)