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1
Bring a medium saucepan of water to a boil and fill a bowl with ice water.
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2
Using a sharp paring knife, score an X on the bottoms of the tomatoes and blanch them in the boiling water for 5 seconds; drain immediately and chill in the ice water.
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3
Drain again.
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4
Peel the tomatoes.
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5
In a small bowl, toss the tomatoes with the shallot, 2 tablespoons of the olive oil and 2 teaspoons of lemon juice and season with salt and pepper.
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6
Refrigerate.
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7
Preheat the oven to 400.
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8
In a large bowl, stir the egg whites with the 7 cups of kosher salt, the fennel and 3/4 cup of water until the mixture resembles moist sand.
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9
Spread a scant 1/2-inch-thick layer of the salt in an oval baking dish large enough to hold both fish.
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10
Pat the salt into a neat oval and place the fish belly to belly, on top.
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11
Pack the remaining salt on top of and around the fish.
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12
Poke a hole into the crust at the thickest part of the fish, behind the head.
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13
Bake for 25 to 30 minutes, until an instant-read thermometer inserted in the hole registers 135.
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14
Transfer the dish to a warm place and let the fish rest for 10 minutes.
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15
Meanwhile, quarter the zucchini lengthwise and cut out the seed cores; discard the cores or save for soup.
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16
Cut each quarter into 2-inch pieces.
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17
In a small saucepan, combine the zucchini pieces with the remaining 6 tablespoons of olive oil and the garlic and bring to a boil over high heat.
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18
Add the 1/2 cup of basil leaves and cook for 1 minute.
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19
Transfer the mixture to a blender.
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20
Add the remaining 2 teaspoons of lemon juice and 1 teaspoon of kosher salt and pulse to a chunky puree.
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21
Run a serrated knife horizontally around the base of the salt mound and carefully remove the top crust.
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22
Transfer the fish to a work surface and fillet them, removing the skin.
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23
Transfer to plates.
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24
Spoon the zucchini pistou around the fish and garnish with the tomatoes.
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25
Drizzle some of the tomato marinade on top and garnish with basil leaves.
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26
Serve right away.
