Step 1

To prepare the beer batter, mix all ingredients with a spoon until well combined. Batter can be used straight away or set aside up to 2 hours

Step 2

Preheat the oven 180C

Step 3

Blanch the tomatoes in salted boiling water for 10 seconds, then submerge in iced water for a mint. Remove water, peel away the skins and dice the tomatoes.

Step 4

Heat the olive oil in a saucepan and cook garlic until translucent. Stir in anchovies, capers, tomatoes until all ingredients are combined.

Step 5

Cover the sauce with a lid and leave for 5 minutes, stirring occasionally until tomatoes begin to break down and remove from heat. Add olives and set aside.

Step 6

Heat evoo in a frying pan, add barramundi fillets skin side down and cook 5-6 minutes until golden brown. Place barramundi in the oven while you cook zucchini flowers.

Step 7

Half fill a deep fryer or heavy based frying pan with vegetable oil and heat to 180C.

Step 8

Dip zucchini flowers in the beer batter then carefully deep-fry for 4 minutes until crispy. Remove with slotted spoon and drain on kitchen paper

Step 9

Place the salsa in a saucepan to reheat, then stir in parsley.

Step 10

Remove fish from oven, carefully turn it over and place butter with a squeeze of lemon over the top.

Step 11

To serve, spoon the salsa onto the middle of the plate, place barramundi on top and arrange the fried flowers.