Dorade With Potatoes And Burst Tomato Sauce Recipes

DORADE WITH POTATOES AND BURST TOMATO SAUCE

Dorade With Potatoes and Burst Tomato Sauce image

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

Provided by Skye Gyngell

Categories Bon Appétit Fish Seafood Tomato Summer Capers Pine Nut Potato Lemon Dinner Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free

Yield Serves 8

Number Of Ingredients 22

Ingredients

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.

ROASTED POTATOES WITH TOMATOES, BASIL, AND GARLIC

Roasted Potatoes with Tomatoes, Basil, and Garlic image

Simple and light. The roasted tomato gives a light and tangy flavor which balances with the starchiness of the potatoes. Use a red or yellow potato for best flavor. Garlic, fresh basil, and a hint of rosemary add to the aroma. My girlfriend loves this as a side with chicken or pork.

Provided by MYAGIKUN

Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes

Time 35m

Yield 8

Number Of Ingredients 6

Ingredients

2 pounds red potatoes, chopped
1 ½ cups chopped fresh tomatoes
¾ cup fresh basil, chopped
3 cloves garlic, pressed
3 tablespoons extra virgin olive oil
1 teaspoon chopped fresh rosemary

Steps:

Preheat oven to 400 degrees F (200 degrees C).
In the prepared baking dish, toss the potatoes, tomatoes, basil, and garlic with the olive oil. Sprinkle with the rosemary.
Bake 20 to 30 minutes in the preheated oven, turning occasionally, until tender.

Nutrition Facts : Calories 136.4 calories, Carbohydrate 19.9 g, Fat 5.3 g, Fiber 2.2 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 9.4 mg, Sugar 2.2 g

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Preheat oven to 350°. 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.
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