Dorade With Potatoes and Burst Tomato Sauce

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

Ladda ner
Ladda ner
Artikel-PDF har laddats ner
Dela
Dela
Artikel länk kopierad till urklipp
Language
Language
Diskussion
Ljudversion
Lägg till i föredragna källor på Google

This Mediterranean-inspired dorade with potatoes and burst tomato sauce is a vibrant, heart-healthy dish that brings the flavours of the coast to your kitchen. The white fish is roasted gently over a bed of sliced potatoes, lemon, and bay leaves, allowing the juices to infuse the vegetables with a deep, savoury flavour. It is a wonderful way to enjoy fresh seafood, providing a balanced meal that feels naturally elegant without being overly complicated.

Perfect for a light weekend lunch or a nutritious midweek dinner, this recipe uses a punchy dressing of golden raisins, capers, and mint to cut through the richness of the roasted tomatoes. The contrast between the tender fish and the golden-edged potatoes makes this a satisfying main course. Serve it simply with a side of steamed seasonal greens to complete this wholesome, homemade meal.

Ingredients for Dorade With Potatoes and Burst Tomato Sauce

3 tablespoons pine nuts
575ml cherry tomatoes
3 matskedar olivolja, delad
Koshersalt
3 matskedar gula russin
1 vitlöksklyfta, fint riven
1/4 cup chopped mint
45ml drained capers
2 matskedar rödvinsvinäger
1/2 teskedar krossade röda chiliflakes
900g small waxy potatoes
Koshersalt
1 lemon, thinly sliced, seeds removed
4 sprigs mint
2 vitlöksklyftor, tunt skivade
6 bay leaves
1/4 cup plus 2 tablespoons olive oil
Nymalen svartpeppar
240 ml torrt vitt vin
8 (6–230g ) dorade fillets

How to make Dorade With Potatoes and Burst Tomato Sauce

Preheat oven to 177°C. Toast pine nuts on a rimmed baking sheet, tossing once, until golden brown, about 4 minutes. Let cool.

Toss tomatoes and 1 tablespoon 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 tablespoons oil to raisins and mix well. Gently mix in tomatoes; season with salt.

Increase oven temperature to 218°C. 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 tablespoons 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.

Ansvarsfriskrivning

Även om alla ansträngningar har gjorts för att säkerställa att informationen är korrekt och uppdaterad, kan individuella behov variera och kostkrav kan skilja sig beroende på personliga hälsotillstånd. Kontrollera alltid livsmedelsetiketter och allergiinformation innan du förbereder eller konsumerar något recept. Om du har specifika hälsoproblem, allergier, intoleranser eller följer en medicinskt föreskriven diet, sök råd från din läkare, apotekare eller en registrerad dietist innan du gör betydande förändringar i din kost eller livsstil.