Fried fish with tomato-ginger chutney and couscous

Name: fried fish with tomato-ginger chutney and couscous
Total time: 25 min
Yield: 4
Ingredients: 3 tablespoon olive oil; 1 shallot; 100 gram sun dried tomato; 50 gram ginger ball in syrup; 1 Red pepper; 1 tablespoon ras el hanout; 200 gram green asparagus tips; 200 gram couscous; 1 tablespoon butter; 4 cod fillet; 4 sea bass fillet

Ingredients

3 tablespoon olive oil
1 shallot
100 gram sun dried tomato
50 gram ginger ball in syrup
1 Red pepper
1 tablespoon ras el hanout

200 gram green asparagus tips
200 gram couscous
1 tablespoon butter
4 cod fillet
4 sea bass fillet

Directions

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.