Double Seared Mexican-Spiced Barramundi

• Meanwhile, roughly chop snacking tomatoes. • Thinly slice spring onion. • Drain sweetcorn.

• Heat a large frying pan over high heat. Cook corn, tossing, until lightly browned, 4-5 minutes. • Transfer to a medium bowl. Set aside to cool slightly.

TIP: Cover the pan with a lid if the kernels are 'popping' out.

• SPICY! You may find the spice blend hot. Add less if you're sensitive to heat and substitute with a little more flour. On a plate, combine Mexican Fiesta spice blend, the plain flour, the salt and a pinch of pepper. Add barramundi, gently turning to coat. • Return frying pan to medium-high heat with the butter and a drizzle of olive oil. When oil is hot, cook barramundi until just cooked through, 3-4 minutes each side (depending on thickness).

TIP: Barramundi is cooked through when it turns from translucent to white. TIP: Cook barramundi in batches if your pan is getting crowded.

• While barramundi is cooking, to the bowl with corn, add tomato. • Add a drizzle of white wine vinegar and olive oil. Toss to coat. Season to taste.