• Preheat oven to 240°C/220°C fan-forced. • Cut potato and sweet potato into bite-sized chunks. • Place potato and sweet potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until just tender, 20-25 minutes. • Remove tray from oven. Sprinkle potato with Parmesan cheese. Roast until golden and crispy, a further 5 minutes. TIP: If your oven tray is crowded, divide the potato between two trays.

• Meanwhile, halve snacking tomatoes.

• In a small bowl, combine mayonnaise and the white wine vinegar. Set aside. • In a medium bowl, combine a drizzle of the balsamic vinegar and olive oil. Season, then set aside.

• When potato has 10 minutes remaining, pat barramundi dry with paper towel and season both sides with Aussie spice blend and a good pinch of pepper. • In a large frying pan, melt the butter over medium-high heat. When butter is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness). TIP: Patting the skin dry helps it crisp up in the pan!

• Meanwhile, to bowl with balsamic dressing, add snacking tomatoes and spinach, rocket & fennel mix. • Toss to coat.

• Divide Aussie-spiced barramundi, cheesy mixed potatoes and tomato-rocket salad between plates. • Serve with mayonnaise. Enjoy!