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Fried fish with tomato-ginger chutney and couscous
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Ingredients
Directions
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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.
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Mix the peppers with the ras el hanout and couscous and prepare the couscous according to the instructions on the package.
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Cut a piece of the bottom of the asparagus and blanch them briefly. Drain, add the butter and season with salt and pepper.
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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.
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Nutrition
490Calories
Sodium0% DV0g
Fat23% DV15g
Protein62% DV31g
Carbs18% DV54g
Fiber0% DV0g
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