Dorade—known by many names: orata in Italy, daurade in France and sea bream in the United States—is a white fish treasured for its tender, flaky texture and mild, clean flavor of the sea. Here we pair this prized catch with last-of-the-season cherry tomatoes (bursting with the final rays of summer sun) and fragrant saffron for a pasta dish that is easy enough for weeknight cooking and elegant enough for entertaining.
Recipe by Asha Loupy
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, according to the package, until al dente.
While the pasta is cooking, prepare the sauce. Heat the olive oil in a large skillet over medium heat. Add the crushed garlic cloves and cook until they just start to turn golden, about 1-2 minutes.
Increase the heat to medium high and add the whole cherry tomatoes. Cook, stirring occasionally, until the tomatoes start to burst and form a sauce, about 3-4 minutes. Add the white wine, saffron and salt and continue to sauté until the alcohol has cooked off, about 2-3 minutes. Reduce the heat to low and keep warm until the pasta is cooked.
Drain the pasta, reserving about a cup and a half of the pasta cooking water. Return the sauce to medium high heat and add the drained pasta and about a cup of the pasta water. Cook for about a minute until the starches in the pasta water start to thicken the sauce (if the sauce is too thin, add a little more of the pasta cooking water). Turn off the heat, add the drained dorade and toss gently to combine (the fish will heat through from the residual heat of the pasta). Taste and adjust seasonings, if necessary.
Transfer to a serving bowl, or individual bowls and serve immediately with an extra drizzle of extra virgin olive oil.