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

  • Dec 17 2020
  • Duración: 36 m
  • Podcast

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

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

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  • Resumen

  • 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. 
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