Sheet Pan Branzino and Chard with West African Pepper Sauce | Culture Kitchen

Instructions

Ingredients:

• 2 -3 tbs of grape seed oil
• 1 16 oz jar of roasted bell Peppers drained
• 1 large red onion sliced.
• ½ habanero pepper.
• 1 inch piece of minced ginger root
• 3 cloves of minced garlic
• Salt to taste
• Pepper to taste
• 2 cups crushed tomatoes
• 2 tablespoons of olive oil
• ½ tablespoon of turmeric.
• 2 lbs. of Swiss Chard.
• 2 1 LB pieces of whole Branzino.
• 1 tablespoon chopped cilantro.

Method:

1. Place the roasted bell Peppers, sliced red onion, habanero pepper, minced ginger root, minced garlic, salt, pepper, and grape seed oil in a food processor and blend until smooth. (set aside)
2. Next place a medium skillet coated with 1 tablespoon of olive oil over medium high heat. Add in the turmeric and stir until turmeric and olive oil are well blended. Next, add in two cups of crushed tomato and mix well, and allow to cook for 3-5 minutes. Add the pepper sauce mixture and allow that to simmer for 10 to 15 minutes and season with salt and pepper to taste.
3. Preheat oven to 350 degrees
4. Take a large sheet pan and lay out the chopped Swiss Chard to completely cover the sheet pan. Laid the Branzino on top of the Swiss chart and lightly coat with olive oil. Season both sides with salt and pepper. Pour the pepper sauce mixture on top of the branzino, making sure the fish is completely coated. Placed in the oven at 350° for 15 to 20 minutes and serve.