Dorade With Potatoes And Burst Tomato Sauce Recipes

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.

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
• Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6-8 minutes.
• Toss pasta with tomato sauce and basil. Top with Parmesan.