Preheat the oven to 240°C/220°C fan-forced. Cut the potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until just tender, 20-25 minutes. In the last 5 minutes of cook time, remove from the oven, sprinkle with the grated Parmesan cheese and bake until golden and crispy, 5 minutes. TIP: If your oven tray is crowded, divide the potato between two trays.

While the potato is baking, grate the carrot. Halve the the cherry tomatoes.

In a small bowl, combine the mayonnaise with 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 the barramundi fillets with the Aussie spice blend and a good pinch of pepper. In a large frying pan, melt the butter over a medium-high heat. When the butter is hot, cook the 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.

When the barramundi is almost done, add the carrot, cherry tomatoes and mixed salad leaves to the bowl with the dressing. Toss to coat.

Divide the Aussie-spiced barramundi, Parmesan-baked potato and salad between plates. Serve with the mayo.