DORADE WITH POTATOES AND BURST TOMATO SAUCE

Dorade With Potatoes and Burst Tomato Sauce image

Provided by Skye Gyngell

Yield Serves 8

Number Of Ingredients 22

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For the tomato sauce:
3 tablespoons pine nuts
1 pint cherry tomatoes
3 tablespoons olive oil, divided
Kosher salt
3 tablespoons golden raisins
1 garlic clove, finely grated
1/4 cup chopped mint
3 tablespoons drained capers
2 tablespoons red wine vinegar
1/2 teaspoon crushed red pepper flakes
For the fish and assembly:
2 pounds small waxy potatoes
Kosher salt
1 lemon, thinly sliced, seeds removed
4 sprigs mint
2 garlic cloves, thinly sliced
6 bay leaves
1/4 cup plus 2 tablespoons olive oil
Freshly ground black pepper
1 cup dry white wine
8 (6-8-ounce) dorade fillets

Steps:

Make the tomato sauce:
Preheat oven to 350°F. Toast pine nuts on a rimmed baking sheet, tossing once, until golden brown, about 4 minutes. Let cool.
Toss tomatoes and 1 Tbsp. oil on another baking sheet; season with salt. Roast until softened, 25-30 minutes; let cool slightly.
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.
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.
To assemble:
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.
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.
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.