Before starting, wash and dry all produce. Quarter tomatoes. Thinly slice green onions, keeping white and green parts separate. Roughly chop cilantro. Zest, then juice half the lime. Cut remaining lime into wedges. Roughly chop spinach.

Heat a medium pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), green onion whites, rice and half the Mexican Seasoning. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups water (dbl for 4 ppl) and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

While rice cooks, add tomatoes, cilantro, remaining green onions, 1/2 tbsp oil (dbl for 4 ppl) and half the lime juice to a medium bowl. Season with salt and pepper, then stir to combine.

Add sour cream, remaining lime juice and 1/4 tsp lime zest (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine. Stir in water, 1/2 tbsp at a time, until mixture reaches a drizzling consistency.

Pat barramundi dry with paper towels. Season with salt and pepper. Season flesh sides with remaining Mexican Seasoning. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then barramundi, skin-side down. Cook until skin is crispy, 4-5 min. Flip and cook until barramundi is opaque and cooked through, 2-3 min.** .

Fluff rice with a fork, then add spinach. Season with salt and pepper. Stir until spinach is wilted, 1 min. Divide rice between plates. Top with barramundi and salsa fresca. Drizzle with crema and squeeze over a lime wedge, if desired.