Pan-fried barramundi with zucchini, currants and mint recipe

Ingredients

• 4 zucchini, thinly sliced lengthways on a mandolin
• 2 tbsp olive oil, plus extra for frying
• 1 cup mint (firmly packed)
• 1 golden shallot, thinly sliced on a mandolin
• 35 gm pistachios, coarsely chopped, plus extra to serve (¼ cup)
• 4 barramundi fillets (about 180gm each), skin on
• Currant and anchovy dressing
• 2 tbsp currants
• 80 ml extra-virgin olive oil (⅓ cup)
• 2 tbsp baby capers in brine, rinsed and coarsely chopped
• 3 anchovy fillets, finely chopped
• 1 small garlic clove, crushed
• ½ tsp dried chilli flakes
• 1 tbsp white balsamic vinegar
• Finely grated rind and juice of ½ lemon, plus lemon wedges to serve