Place the millet in a sieve, rinse with hot water and drain. Simmer in 1/2 l salt water with cardamom and cloves for about 10 minutes. Leave to swell for 5-10 minutes on the switched off stove, covered and in the post-heat.
In the meantime, cut the vanilla pod lengthwise and scrape out the pulp. Wash and halve the tomatoes. Clean and wash spring onions and cut into rings.
Heat 1 tablespoon of oil in a wide saucepan. Fry the spring onions and tomatoes for 3-4 minutes, turning them over. Add 100 ml water. Stir in vanilla pod and vanilla pulp. Bring to the boil, cover and braise for 5-8 minutes.
Wash the fish, dab dry and cut into 4 pieces. Season with salt and pepper and turn in flour. Tap off excess flour. Heat 2 tablespoons of oil in a frying pan. Fry the fish for 3-4 minutes on each side.
Season vanilla tomatoes with salt, pepper and honey. Remove vanilla pod. Arrange fish with millet and the vanilla tomatoes.