Mexican-Spiced Barramundi & Veggie Toss

• 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 and a pinch of salt and 
pepper. Add barramundi, gently turning to coat.
• Return the 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, 
5-6 minutes each side (depending on thickness).

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

• 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.