Salad with tilapia fillet

Dilute Tilapia fillets in half, sprinkle with salt and pepper and sprinkle with lemon juice. Leave fish for about 15 minutes. Meanwhile, peel garlic and finely chop. Pepper, clean and cut into strips. Tilapia fillets dry with kitchen paper. Fry 3 tablespoons of oil in frying pan and tilapia fillets lightly browned in 3 to 4 minutes. Halfway through. Drain on kitchen paper. Take cucumber, bell peppers and onion rings out of salad pack, put them in a refrigerator until used. Remove bay leaf and allspice grains from preserves, crush allspice with a convex side of spoon. Bring the vinegar to the boil. Garlic, pepper, bell pepper, onion, bay leaf and allspice grains approx. 3 min. Gentle cooking (= marinade). Cucumber with remaining oil by marinade and distribute on fish. Put the fish in a refrigerator for approx. 24 hours.

Remove bay leaf from marinade. Spread out four plates. Halve Cherryto and put it on lettuce. Put Tilapia fillets on lettuce. Distribute vegetables and marinade over fish. Serve with baguette.