Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. Place 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 potatoes between two trays.

Meanwhile, halve cherry tomatoes. Roughly chop coriander. Drain the sweetcorn.

Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl and 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, mix Mexican Fiesta spice blend, the plain flour, the salt and a pinch of pepper. Add barramundi, gently turning to coat. Return frying pan to medium-high heat with the butter and a drizzle olive oil. When oil is hot, cook barramundi for 2-3 minutes each side, or until golden and cooked through. TIP: Barramundi is cooked through when it turns from translucent to white.

While barramundi is cooking, transfer cherry tomatoes 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 potatoes between plates. Spoon the corn coriander salsa over the barramundi. Drizzle over any juices remaining in the pan. Serve with a dollop of garlic aioli.