Caribbean-Spiced Barramundi

While the veggies are roasting, drain the sweetcorn. Pick and roughly chop the mint leaves. Cut the lime into wedges. In a small bowl, combine the mayonnaise with a squeeze of lime juice. Set aside.

TIP: Add as much or as little lime juice as you like to suit your taste.

Heat a medium frying pan over a medium-high heat. Add corn kernels and cook until lightly browned, 4-5 minutes. Transfer to a medium bowl. Add the mint, a squeeze of lime juice and a drizzle of olive oil. Season to taste.

When the veggies have 10 minutes remaining, combine the mild Caribbean jerk seasoning and a drizzle of olive oil in a medium bowl. Add the barramundi, gently turning to coat. Return the frying pan to a medium heat with a drizzle of olive oil. When the oil is hot, cook the barramundi until cooked through, 3-4 minutes each side.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

TIP: Barramundi is cooked through when it turns from translucent to white.

When the barramundi is almost done, add the baby spinach leaves to the roasted veggie tray. Gently toss to combine.