Josh & Amanda Capon

Josh & Amanda Capon

Chef and TV Personality

Sheet Pan Broiled Red Snapper and Crushed Potato Salad

He is known as ‘The Mayor of Mercer Street’ in New York – restaurateur, TV personality and chef Josh Capon is joined in this cook along by his daughter Amanda to walk you through a quick and easy one-sheet pan broiled red snapper recipe that will take away any fear you have cooking delicious fish at home.

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


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
  • Baking sheet, lightly oiled
  • Medium bowl
  • Serving Platter
  • Pot, filled with water
  • Potato Masher or fork


For the Red Snapper:

Season the filets with salt & pepper and lightly score the skin. Season zucchini with salt, pepper and olive oil and place on the bottom of a lightly oiled baking sheet. Arrange the filets on top of the zucchini.

Mix the olives, tomatoes, garlic, oregano, red onion and some olive oil in a small bowl and scatter over the fish. Pour the white wine over the snapper and squeeze the juice of one lemon over the fish. Slice the other lemon in half and place on the sheet pan facing up. Place the sheet pan under a broiler on high for about 10-12 minutes, or until the fish is cooked and gets a little crispy. 

Serve on a platter with the vegetables on top. Dress with the sauce and garnish with the lemons.

For the Crushed Potato Salad:

Place potatoes in a pot and cover with cold water and 2 tablespoons of salt. Bring to a boil and cook until the potatoes are fork tender, about 10-12 minutes. Strain the potatoes and put them back in the pot. Crush them with a fork or potato masher, leaving them slightly chunky. Season with extra virgin olive oil, parsley, salt & pepper and keep warm.

Leave a Reply

Your email address will not be published. Required fields are marked *