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. Roast until tender, 20-25 minutes.

While the potato is roasting, roughly chop the tomato. Finely chop the cucumber. Roughly chop the coriander. Drain the sweetcorn.

Heat a medium frying pan over a high heat. Add the corn kernels and cook until lightly browned, 4-5 minutes. Set aside in a bowl 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 the Mexican Fiesta spice blend, plain flour, the salt and a pinch of pepper. Add the barramundi, turning to coat. Return the frying pan to a medium-high heat with a drizzle of olive oil. Once hot, add the barramundi and cook, skin-side down first, for 2-3 minutes on each side, or until golden and cooked through. TIP: Barramundi is cooked through when it turns from translucent to white.

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

Divide the spiced barramundi and potato between plates. Spoon the corn salsa over the barramundi. Serve with the garlic aioli.