Half a cucumber
Half a lemon
180g cherry tomatoes
1 tbsp balsamic vinegar
2 spring onions
2 tbsp ground almonds
2 tbsp oil
2 tbsp tomato puree
2 tsp dried Italian herbs
2 x 150g haddock fillets (skin off)
Large handful of flat-leaf parsley
1. Preheat the oven to 180C/gas 4 and boil a kettle.
2. Heat a dry saucepan and pour the millet in before the water. Toast the millet for 2 mins, stirring constantly. Pour in 400ml boiling water, reduce the heat and simmer for 15 mins.
3. Meanwhile, to make the Mediterranean crust; mix together the Italian herbs, balsamic vinegar, tomato puree, ground almonds and 1 tbsp olive oil in a bowl. Season with sea salt and black pepper. Spread the Mediterranean crust over the top of the haddock.
4. Place the haddock on a baking tray in the oven for 10-15 mins until cooked through.
5. Meanwhile, cut the cherry tomatoes in half and cut the cucumber into half-moons. Finely chop the spring onions and parsley.
6. Drain the millet, fluff with a fork and stir in the cucumber, spring onions, cherry tomatoes, parsley, 1 tbsp olive oil, a squeeze of lemon juice and a pinch of sea salt.
7. Serve the haddock on two warm plates, alongside the millet tabbouleh.