Dorade with Potatoes and Burst Tomato Sauce

Name: Dorade with Potatoes and Burst Tomato Sauce
Yield: 8 Servings
Ingredients: 3 tablespoons pine nuts; 1 pint cherry tomatoes; 3 tablespoons olive oil, divided; Kosher salt; 3 tablespoons golden raisins; 1 garlic clove, finely grated; ¼ cup chopped mint; 3 tablespoons drained capers; 2 tablespoons red wine vinegar; ½ teaspoon crushed red pepper flakes; 2 pounds small waxy potatoes; Kosher salt; 1 lemon, thinly sliced, seeds removed; 4 sprigs mint; 2 garlic cloves, thinly sliced; 6 bay leaves; ¼ cup plus 2 tablespoons olive oil; Freshly ground black pepper; 1 cup dry white wine; 8 6–8-ounce dorade fillets

By Skye GyngellPhotographer Alex Lau

June 21, 2016

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Alex Lau

Dorade is also known as sea bream and orata; you can substitute with red snapper or black bass.

Recipe notes