Baked Fish Fillet with Mango Salsa

Rinse the fish fillet, dry it, bone it precisely and cut it into bite-sized pieces. Cut bay leaves into strips. Coarsely pound the coriander in a mortar. Mix the bay leaf, coriander, oil and juice of one lemon and pour over the fish form. Cover and leave in the refrigerator for about three hours. Mix the eggs, salt, two tablespoons of water and the cornstarch.

For the mango salsa: remove the skin from the mango, cut the flesh from the stone and finely dice. Rinse and dry the mint and cut into strips. Add mint, honey and pepper to the mango form and fold in.

Drain the fish pieces well and turn them in the egg batter to the other side. Bake in hot oil (it has the right heat when small bubbles form on a wooden spoon dipped in the hot oil) for about five minutes. Drain briefly on kitchen paper. Cut the iceberg lettuce into thick slices and spread a small amount of mango salsa evenly on top. Arrange the fish on top, add the remaining mango salsa.

Nutritional values: per unit about 275 calories, 16 g fat.

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