• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato and capsicum into bite-sized chunks. • Place veggies 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 veggies between two trays.

• Meanwhile, roughly chop 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, the salt and a pinch of pepper. Pat barramundi dry with paper towel. Add barramundi to spice blend, gently turning to coat. • Return large 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, 5-6 minutes each side (depending on thickness). TIP: Barramundi is cooked through when it turns from translucent to white.

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

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