Preheat the oven to 200C / gas mark 6 and boil a kettle.
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, cover and simmer for 15 mins.
Meanwhile, chop the yellow pepper into 2cm pieces and cut the cherry tomatoes in half. Place the pepper and tomatoes on a baking tray and drizzle over 1/2 tbsp oil. Place in the oven for 10-15 mins.
To make the salsa verde; finely chop the parsley and mint leaves. Finely chop the garlic and roughly chop the capers. Add the parsley, mint, garlic and capers to a bowl with half of the juice from the lemon and 1 tbsp of olive oil. Season and mix well.
Heat a frying pan with 1/2 tbsp oil on a medium heat. Season the hake with sea salt and black pepper and place in the pan, fry for 4-5 mins each side until cooked through.
Drain the millet and stir through the remaining lemon juice, the roasted pepper and tomatoes. Season with sea salt and black pepper.
To serve, place the roasted pepper and tomato millet onto two warm plates, top with the hake, and spoon over the salsa verde.