Aussie-Spiced Barramundi

• Meanwhile, halve snacking tomatoes.

• In a small bowl, combine mayonnaise and the white wine vinegar. Set aside. • In a medium bowl, combine a drizzle of the balsamic vinegar and olive oil. Season, then set aside.

• When potato has 10 minutes remaining, pat barramundi dry with paper towel and season both sides with Aussie spice blend and a good pinch of pepper. • In a large frying pan, melt the butter over medium-high heat. When butter is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness).

TIP: Patting the skin dry helps it crisp up in the pan!

• Meanwhile, to bowl with balsamic dressing, add snacking tomatoes and spinach, rocket & fennel mix. • Toss to coat.