Dorade With Potatoes And Burst Tomato Sauce
Serves: 5
Mohammad Wiegand
1 January 1970
Based on User reviews:
41
Spice
62
Sweetness
38
Sourness
43
mins
Prep time (avg)
3.7
Difficulty
Ingredients:
3 tbsps
Pine Nut3 tbsps
Golden Raisins4 sprigs
Mint3 tbsps
Capers (drained)2 tbsps
Red Wine Vinegar910 g
Potatoes (small waxy)1 cup
White Wine (dry)Directions:
1
Oil on another baking sheet; season with salt
2
Make the tomato sauce: Preheat oven to 350°F
3
Toast pine nuts on a rimmed baking sheet, tossing once, until golden brown, about 4 minutes
4
Let cool
5
Toss tomatoes and 1 Tbsp
6
Oil on another baking sheet; season with salt
7
Roast until softened, 25–30 minutes; let cool slightly
8
Meanwhile, place raisins in a medium bowl and pour in boiling water to cover
9
Let sit until plump and softened, 8–10 minutes
10
Drain and return to bowl
11
Add pine nuts, garlic, mint, capers, vinegar, red pepper flakes, and remaining 2 Tbsp
12
Oil to raisins and mix well
13
Gently mix in tomatoes; season with salt
14
Preheat oven to 350°F
15
Toast pine nuts on a rimmed baking sheet, tossing once, until golden brown, about 4 minutes
16
Let cool
17
Toss tomatoes and 1 Tbsp
18
Roast until softened, 25–30 minutes; let cool slightly
19
Meanwhile, place raisins in a medium bowl and pour in boiling water to cover
20
Let sit until plump and softened, 8–10 minutes
21
Drain and return to bowl
22
Add pine nuts, garlic, mint, capers, vinegar, red pepper flakes, and remaining 2 Tbsp
23
Oil to raisins and mix well
24
Gently mix in tomatoes; season with salt
25
To assemble: Increase oven temperature to 425°F
26
Cook potatoes in a pot of boiling salted water until fork-tender, 15–18 minutes
27
Drain; let cool, then slice lengthwise 1/4" thick
28
Toss potatoes with lemon, mint sprigs, garlic, bay leaves, and 1/4 cup oil in a shallow 3-qt
29
Baking dish; season with salt and pepper
30
Pour wine over
31
Season fillets with salt and pepper
32
Place, skin side up, on top of potato mixture and drizzle with remaining 2 Tbsp
33
Oil
34
Roast until fillets are cooked through, 12–18 minutes
35
Transfer fillets to a platter, placing skin side up, and tent with foil to keep warm
36
Continue to roast potatoes until edges are browned, 10–15 minutes
37
Serve dorade with tomato sauce and potatoes
38
Increase oven temperature to 425°F
39
Cook potatoes in a pot of boiling salted water until fork-tender, 15–18 minutes
40
Drain; let cool, then slice lengthwise 1/4" thick
41
Toss potatoes with lemon, mint sprigs, garlic, bay leaves, and 1/4 cup oil in a shallow 3-qt
42
Baking dish; season with salt and pepper
43
Pour wine over
44
Season fillets with salt and pepper
45
Place, skin side up, on top of potato mixture and drizzle with remaining 2 Tbsp
46
Oil
47
Roast until fillets are cooked through, 12–18 minutes
48
Transfer fillets to a platter, placing skin side up, and tent with foil to keep warm
49
Continue to roast potatoes until edges are browned, 10–15 minutes
50
Serve dorade with tomato sauce and potatoes