Mexican Spiced Fish & Kumara Fries

While the fries are baking, finely chop the tomato. Thinly slice the spring onion. Slice the lemon (see ingredients list) into wedges. Drain the sweetcorn (see ingredients list).

Heat a medium frying pan over a high heat. Add the sweetcorn and cook until lightly charred, 4-5 minutes. Transfer to a medium bowl.

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

Add the tomato, a pinch of spring onion and a generous squeeze of lemon juice to the bowl with the charred corn. Season to taste with salt and pepper and toss to combine.

TIP: Omit the spring onion if you prefer.

SPICY! The spice blend is hot, use less if you're sensitive to heat. When the fries have 10 minutes cook time remaining, combine the Mexican Fiesta spice blend and plain flour on a plate. Press each white fish fillet into the spice mixture. Gently turn to coat both sides. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the fish to the pan and cook until just cooked through, 2-3 minutes each side.

TIP: The fish is cooked through when the centre turns from translucent to white.