• See ‘Top Steak Tips!’ (below left).
• Preheat oven to 240°C/220°C fan-forced.
• Cut sweet potato, carrot and beetroot into fries.
• Place veggie fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Spread out evenly, then bake until golden and tender, 20-25 minutes. 

TIP: If your oven tray is crowded, divide the veggie fries between two trays.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Pat barramundi dry with paper towel and season both sides with salt and pepper.
• When oil is hot, cook barramundi and mild Caribbean jerk seasoning (see ingredients), 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!

• While beef is cooking, add trimmed green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel.
• Microwave green beans on high until just tender, 2-4 minutes.
• Drain green beans, then return to bowl and cover to keep warm.
• Slice lime into wedges. 

• Divide jerk barramundi, rainbow fries and green beans between plates.

• Tear over coriander and serve with lemon wedges. Enjoy!