Salad with marinated tilapia fillet

Keep lemon clean and grate half off the skin. Squeeze lemon. Chop half of coriander very finely. Peel garlic and press into a wide dish.

Stir in lemon zest, 3 tbsp lemon juice, finely chopped coriander, paprika powder, cumin and 2 tbsp oil. Cut tilapia into broad strips. Roll bars of fish through marinade, so that all sides are covered. Put fish in a refrigerator for about 1 hour.

Heat the remainder of oil and fry fish in a frying pan in approx. 4 min. Until crispy brown, halfway cautiously.

Chop the rest of the coriander and mix lightly with lettuce. Sprinkle wholemeal flour into deep plate. Roll bars of tilapia with wholemeal flour, so that all sides are covered.

Divide lettuce over two deep plates and place artichokes on them. Sprinkle 1 tbsp lemon juice and 2 tbsp marinade from a container of artichokes. Season with salt and pepper. Put fried fish on it and serve with ciabatta (bread).