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

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

INSTRUCTIONS

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.

Fifteen Minute, Four Ingredient Spaghetti Carbonara

Chef Rocco DiSpirito is in a rush to get this four ingredient spaghetti carbonara or bacon, egg and cheese pasta, on your table in no more than fifteen minutes!

Type: pasta

Cuisine: Italian

Keywords: Spaghetti, Carbonara, Rocco DiSpirito

Recipe Yield: 2 Servings

Preparation Time: PT10M

Cooking Time: CT15M

Total Time: TT25M

Recipe Ingredients:

Recipe Instructions: Ingredients: 2 oz guanciale, pancetta, or bacon, cut into 1 1/2” x 1/2” strips. 6 oz dry spaghetti 3 egg yolks 1/4 cup grated pecorino Romano or Parmigiano Reggiano cheese Fresh black pepper Instructions: Boil pasta in 3 quarts lightly salted water. Sauté guanciale until translucent and tender. Place egg yolks and pecorino in a large bowl. Mix them together with a fork or whisk. When pasta is 90% cooked, using tongs remove from water (allow water to adhere) and add to egg & cheese mixture. Toss until sauce is creamy, add guanciale and fat, and season with black pepper. Serve in two bowls with more pecorino and fresh black pepper.

Editor's Rating:
4.8

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