Marinate the fish pieces with salt, pepper, cumin and lemon juice; keep aside for 30 minutes.
To prepare the sauce, blend tomatoes, garlic, parsley, chilli and oil in a blender till smooth. Add water if too thick.
Heat a pan and add the sauce; reduce on low heat till a thicker consistency is obtained. Season with lemon juice, salt, pepper and a pinch of sugar. (Make sure to taste and adjust seasonings accordingly).
Pan fry the fish pieces, drain on a towel and keep aside.
Season the asparagus with salt and pepper; grill till done.
To assemble, spoon the sauce on a plate, place the fish on top and add the grilled asparagus.
Garnish with chopped parsley leaves.
Enjoy while warm!