Fried fish with tomato-ginger chutney and couscous

Heat 1 tablespoon of oil and fruit the shallot. Add the sun-dried tomatoes, ginger and a little bit of the ginger and let it simmer for about 15 minutes.

Mix the peppers with the ras el hanout and couscous and prepare the couscous according to the instructions on the package.

Cut a piece of the bottom of the asparagus and blanch them briefly. Drain, add the butter and season with salt and pepper.

Heat 2 tablespoons of oil and fry the fish fillets for about 2 minutes at medium height. Turn the fish over and cook for another minute. Serve the fish with asparagus, couscous and lukewarm tomato-ginger chutney.