Sheet Pan Red Snapper and Crushed Potato Salad / CHEF JOSH CAPON (S3/Ep.13)
Failed to add items
Add to Cart failed.
Add to Wish List failed.
Remove from wishlist failed.
Adding to library failed
Follow podcast failed
Unfollow podcast failed
Sheet Pan Red Snapper and Crushed Potato Salad / CHEF JOSH CAPON (S3/Ep.13)
-
Narrated by:
-
By:
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.
Tag your meal on social media: #CookTracks / @CookTracks
CookTracks is a production of Beyond the Plate.