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Mediterranean Fish with a Vegetable Tian a Provencal Dish

Fish & Seafood · Main Course · Provencal Recipes · Taste

This easy-to-make savoury dish combines some of the best local ingredients from Provence into a single dish. Gilles at Provence Gourmet brings Perfectly Provence readers his recipe for Mediterranean fish accompanied by a classic Provencal vegetable tian.

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Vegetable Tian #TasteProvence @ProvenceCook

Mediterranean Fish with a Vegetable Tian

Carolyne Kauser-Abbott
A main course that is simple to prepare along with and a vegetable side dish.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Dish
Cuisine French
Servings 6 People

Ingredients
  

  • 3 large tomatoes
  • 4 medium zucchini courgette
  • 3 medium yellow onions
  • 2 whole lemons
  • 6 whole Sea Bass or Sea Bream Fresh fish. Each one should between 300 to 400 grams.
  • 50 grams black olives
  • 3-4 tbsp olive oil
  • 1 tsp Salt
  • butter
  • dry fennel seeds
  • dry fennel branches

Instructions
 

To Prepare the Vegetables

  • Preheat oven to 200°C (400°F).
  • Cut the vegetables into similar sizes and shapes.
  • In a 'tian,' an earthenware dish, create rows of alternating vegetables standing on their ends. It is best to hold onto the pieces as you move along the rows until there is enough volume for the vegetables to stand up.
  • Add some fennel seeds, salt, pepper and oil to the top of the vegetables.
  • Place vegetables into the oven and bake for 30-40 minutes.
  • When the vegetables have lost their water and turned brown into to a ‘confit’, they are ready to served along with the fish.

To Prepare the Fish

  • Preheat oven to 200°C (400°F).
  • Scale and clean the inside of the fish. Or ask your fish merchant to do this for you.
  • Stick fennel branches into the cavity of each fish.
  • In a ceramic baking dish, place a dozen slices of lemon and additional fennel branches into your dish.
  • Lay fish in dish. Add add oil, salt, pepper and chunks of butter to the fish.
  • Place fish into oven.
  • Check fish to ensure meat does not dry out while cooking.
  • Serve immediately.
Keyword Seafood Recipes, Traditional Recipe
Tried this recipe?Let us know how it was!

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Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).

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