Before starting, preheat oven to 450˚F.Wash and dry all produce. Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Add fusilli to the boiling water. Cook uncovered, stirring occasionally, until tender, 9-11 min.Reserve 1/4 cup (1/2 cup) pasta water, then drain and return fusilli to the same pot, off heat.

Meanwhile, line a baking sheet with parchment paper.Pat barramundi dry with paper towels. Place on the prepared baking sheet, skin-side down. Season with salt and pepper.Combine mayo and garlic puree in a small bowl.Combine breadcrumbs, half the Parmesan and 1 tsp (2 tsp) oil in a shallow dish.

Spread garlic mayo over barramundi, covering all of flesh.Top barramundi with breadcrumb mixture, pressing down gently to adhere. Roast in the top of the oven until breadcrumbs are golden and barramundi is cooked through, 14-17 min.**

Meanwhile, heat a large non-stick pan over medium-high heat.While pan heats, roughly chop spinach.Grate zucchini.When pan is hot, add 2 tbsp (4 tbsp) butter and swirl the pan until melted.Add zucchini. Season with half the garlic salt (use all for 4 ppl) and pepper. Cook, stirring occasionally, until softened, 3-4 min.Add crushed tomatoes, and 1 tsp (2 tsp) sugar. Reduce heat to medium and bring sauce to a simmer. Cook, stirring occasionally, until slightly thickened, 4-5 min.

Add spinach, sauce, and remaining Parmesan and 1/4 cup (1/2 cup) reserved pasta water to pot with fusilli. Season with salt and pepper to taste. Stir to coat. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.)Divide fusilli and barramundi between bowls.