• Preheat oven to 240°C/220°C fan-forced. • Cut chat potatoes into bite-sized chunks. • Place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

• Meanwhile, thinly slice pear into wedges. Slice cucumber into rounds. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Pat barramundi dry with a paper towel and season both sides. • When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness). • Transfer to a plate. TIP: Patting the skin dry helps it crisp up in the pan!

• Wipe out frying pan, then return to medium heat with the butter. • Stir in tomato sugo and the brown sugar until slightly thickened, 1-2 minutes. • In a large bowl, combine the honey and a drizzle of vinegar and olive oil. Add baby spinach leaves, pear and cucumber and toss to combine. Season to taste.

• Divide barramundi, roast chat potatoes and spinach salad between plates. • Spoon tomato sauce over barramundi and crumble over fetta cubes to serve. Enjoy!