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

• Meanwhile, halve snacking tomatoes. • Roughly chop coriander leaves. • Drain sweetcorn.

• Heat a large frying pan over high heat. • Cook corn kernels until lightly browned, 4-5 minutes. • Transfer to a medium bowl. Set aside to cool slightly. TIP: Cover the pan with a lid if the kernels are "popping" out.

• SPICY! You may find the spice blend hot. Add less if you're sensitive to heat and substitute with a little more flour. On a plate, combine Mexican Fiesta spice blend, the plain flour and a pinch of salt and pepper. Add barramundi, gently turning to coat. • Return frying pan to medium-high heat with the butter and a drizzle of olive oil. • When oil is hot, cook barramundi, skin-side down first, until just cooked through (when it turns from translucent to white), 5 minutes each side (depending on thickness).

• While the fish is cooking, transfer tomato and coriander to the bowl with the corn. • Add a drizzle of white wine vinegar and olive oil. • Toss to coat. Season to taste.

• Divide Mexican-spiced barramundi and roast sweet potato between plates. • Spoon any pan juices and the corn-coriander salsa over the barramundi. • Serve with a dollop of garlic aioli. Enjoy!