Dorade With Potatoes and Burst Tomato Sauce

Preparation

1. Make the tomato sauce:

   Step 1

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

   Step 2

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

   Step 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.

   Step 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.

2. To assemble:

   Step 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.

   Step 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.

   Step 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.