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["Preheat oven to 350u00b0F. 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.", "Increase oven temperature to 425u00b0F. 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."]
