Tilapia fillet with almond crust and mango salsa

Mango peel and cut into cubes. Cut the spring onions in small rings. Pepper, clean and cut into strips. Mix mango cubes, spring onions, pepper strips and 2 tablespoons of lemon juice. Place in the refrigerator until use.

Sprinkle the Tilapia fillets with salt and pepper. Serve leftover lemon juice and leave to stand for about 15 minutes. Mince the almonds with a rolling pin. Dry the fish with kitchen paper. In a bowl, stir 2 tablespoons of water and soy sauce. Remove fish through egg mixture, then roll through almonds, so that all sides are covered with almond shavings. Heat oil in non-stick pan. Tilapia fillets over medium heat for about 5 minutes. Halfway through. Divide fish over four plates and place mango salsa next to it. Serve with rice and green salad.