• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until just tender, 15-20 minutes. • Remove tray from oven. Sprinkle potato with grated 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, grate carrot. • Finely chop tomato.

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

• When the potato has 10 minutes remaining, rub both sides of barramundi 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, 3-4 minutes each side. TIP: Barramundi is cooked through when the centre turns from translucent to white.

• Meanwhile, transfer carrot, tomato and mixed salad leaves to the bowl with the balsamic dressing. • Toss to coat.

• Divide Aussie-spiced barramundi, cheesy roast potato and garden salad between plates. • Serve with the mayo. Enjoy!