Herb-Crusted Bluefish Fillet and Millet Bowl

Tender bluefish fillet paired with rutabaga, snow peas and salsify and millet, finished with thyme and shiso leaf and a hit of dried dill weed. 1. Pat the bluefish fillet dry and season with sea salt, dried dill weed. 2. Heat sunflower oil in a heavy pan and grill the bluefish fillet until it develops a deep golden crust, about 13 minutes. 3. Add rutabaga, snow peas and salsify to the pan and cook until just tender, stirring in thyme and shiso leaf for fragrance. 4. Cook the millet separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of mustard and a scattering of roquefort cheese before serving hot.