Put the millet in 200 ml of boiling water. Cover and cook for 30 minutes. Drain excess liquid well. In the meantime defrost the peas. Wash cucumber, cut into fine slices.
Wash and chop parsley. Mix lemon vinegar and 2 tablespoons of oil. Season with salt and pepper. Mix prepared salad ingredients and marinade. Cover and allow to stand for a while, then season to taste again. Wash the redfish, dab dry and divide into portions. Heat 1 tablespoon of oil. Fry the fish for approx. 6 minutes, turning carefully. Season with salt, crushed pink berries and a few drops of lemon juice.
Wash the redfish, dab dry and divide into portions. Heat 1 tablespoon of oil. Fry the fish for approx. 6 minutes, turning carefully. Season with salt, crushed pink berries and a few drops of lemon juice. Serve with the salad. Serve garnished with lemon and fresh herbs