Image and Recipe Source: BonAppetit.com

8 servings

Ingredients

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

Dorade 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

Directions

Tomato Sauce

Preheat oven to 350Â°. Toast pine nuts on a rimmed baking sheet, tossing once, until golden brown, about 4 minutes. Let cool.â€¨

Toss tomatoes and 1 Tbsp. oil on another baking sheet; season with salt. Roast until softened, 25â€“30 minutes; let cool slightly.â€¨

Meanwhile, place raisins in a medium bowl and pour in boiling water to cover. Let sit until plump and softened, 8â€“10 minutes. Drain and return to bowl.â€¨

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.â€¨

Dorade and Assembly

Increase oven temperature to 425Â°. Cook potatoes in a pot of boiling salted water until fork-tender, 15â€“18 minutes. Drain; let cool, then slice lengthwise Â¼" thick. Toss potatoes with lemon, mint sprigs, garlic, bay leaves, and Â¼ cup oil in a shallow 3-qt. baking dish; season with salt and pepper. Pour wine over.â€¨â€¨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, 12â€“18 minutes.â€¨â€¨Transfer fillets to a platter, placing skin side up, and tent with foil to keep warm. Continue to roast potatoes until edges are browned, 10â€“15 minutes. Serve dorade with tomato sauce and potatoes.

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