Before starting, preheat the oven to 450°F.Wash and dry all produce. Garlic Guide for Step 2 : 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium and 1/2 tsp (1 tsp) extra! Cut potatoes into 1/4-inch rounds.Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and 1 1/2 tsp Montreal Steak Spice, then toss to coat. (NOTE: Reference heat guide.) Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 18-20 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Meanwhile, cut a piece off the top and bottom ends of orange. Place a flat end on a cutting board, then cut the peel away from top to bottom to expose the flesh, turning orange as you go. Place orange on its side and cut into 1/4-inch rounds.

Peel, then mince or grate garlic.Zest lemon, then juice.Add mayo, 1/4 tsp (1/2 tsp) lemon zest, 1 tsp (2 tsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1/4 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine.

Heat a large non-stick pan over medium-high heat. While the pan heats, pat barramundi dry with paper towels. Season with salt and 1 tsp (2 tsp) Montreal Steak Spice. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then barramundi, skin-side down. Cook until skin is crispy, 4-5 min. (TIP: Don't flip the fish too early; fish will release from the pan when the skin is crispy.)Flip and reduce heat to medium. Cook until barramundi is opaque and cooked through, 1-2 min.\*\*

Meanwhile, add 2 tsp (4 tsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 1/2 tbsp(3 tbsp) oil to a large bowl. Season with salt and pepper, to taste, then whisk to combine. Add spring mix and orange rounds, then toss to combine.

Divide salad, barramundi and potatoes between plates. Dollop zesty garlic drizzle on barramundi. Sprinkle sunflower seeds over salad.