Dorade With Potatoes and Burst Tomato Sauce
A sophisticated Mediterranean-style dish featuring tender dorade fillets served with roasted potatoes and a vibrant sauce made from burst cherry tomatoes, pine nuts, capers, and golden raisins. The dish combines fresh herbs, white wine, and citrus for a elegant and flavorful meal.
Ingredients
- •3 tablespoons pine nuts
- •1 pint cherry tomatoes
- •3 tablespoons olive oil
- •1 to taste Kosher salt
- •3 tablespoons golden raisins
- •1 clove garlic
- •¼ cup mint
- •3 tablespoons capers
- •2 tablespoons red wine vinegar
- •½ teaspoon red pepper flakes
- •2 pounds waxy potatoes
- •1 to taste Kosher salt
- •1 whole lemon
- •4 sprigs mint
- •2 cloves garlic
- •6 leaves bay leaves
- •¼ cup olive oil
- •1 to taste black pepper
- •1 cup white wine
- •8 fillets dorade
Cooking Instructions
- 1.
Preheat oven to 350°F. Toast pine nuts on a rimmed baking sheet, tossing once, until golden brown, about 4 minutes. Let cool.
4 min
- 2.
Toss tomatoes and 1 Tbsp. oil on another baking sheet; season with salt. Roast until softened, 25-30 minutes; let cool slightly.
30 min
- 3.
Meanwhile, place raisins in a medium bowl and pour in boiling water to cover. Let sit until plump and softened, 8-10 minutes. Drain and return to bowl.
10 min
- 4.
Add pine nuts, garlic, mint, capers, vinegar, red pepper flakes, and remaining 2 Tbsp. oil to raisins and mix well. Gently mix in tomatoes; season with salt.
5 min
- 5.
Increase oven temperature to 425°F. Cook potatoes in a pot of boiling salted water until fork-tender, 15-18 minutes. Drain; let cool, then slice lengthwise 1/4" thick. Toss potatoes with lemon, mint sprigs, garlic, bay leaves, and 1/4 cup oil in a shallow 3-qt. baking dish; season with salt and pepper. Pour wine over.
18 min
- 6.
Season fillets with salt and pepper. Place, skin side up, on top of potato mixture and drizzle with remaining 2 Tbsp. oil. Roast until fillets are cooked through, 12-18 minutes.
18 min
- 7.
Transfer fillets to a platter, placing skin side up, and tent with foil to keep warm. Continue to roast potatoes until edges are browned, 10-15 minutes. Serve dorade with tomato sauce and potatoes.
15 min
