Sheet Pan Red Snapper and Crushed Potato Salad / CHEF JOSH CAPON (S3/Ep.13)

Chef Josh Capon is joined by his daughter Amanda and they’re walking you through a quick and easy one sheet pan meal. 

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  

Makes 4 servings

INGREDIENTS

For the Red Snapper:

4 red snapper filets, 4-6 oz each

2 zucchini, sliced into thin discs

1 cup Extra Virgin Olive Oil

Salt and pepper

1 cup Kalamata Olives, sliced

1 cup Cherry Tomatoes, sliced

3 Garlic Cloves, sliced

4 Sprigs Fresh Oregano

1 Red Onion, sliced

½ cup White Wine

2 Lemons

For the Crushed Potato Salad:

1 pound Fingerling or baby potatoes

Salt and pepper

1/2 cup Extra Virgin Olive Oil

2 Tablespoons Chopped Parsley

EQUIPMENT ESSENTIALS

Baking sheet, lightly oiled

Medium bowl

Serving Platter

Pot, filled with water

Potato Masher or fork

For recipe instructions, visit www.CookTracks.com. 

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