Recipe Mediterranean Fish with a Vegetable Tian
The Provence Gourmet shares his recipe for a traditional vegetable tian, baked in the oven in a casserole dish (oven to table). He serves this tian with fresh, simply prepared Mediterranean fish. If you are interested in cooking classes and learning some traditional Provencal meals, contact Gilles (Provence Gourmet) to learn about his classes.
Mediterranean Fish with a Vegetable Tian
A tian is the Provencal name for a clay casserole dish (oven-friendly). It is also the name used to describe a layered baked dish, which can be savoury or sweet.
Equipment
- baking dish, ceramic (9x13-inch rectangular) or traditional tian from Provence (see notes)
Ingredients
- 3 large ripe tomatoes
- 4 zucchini (courgettes)
- 3 large yellow onions
- olive oil
- salt and black pepper
- butter
- 2 lemons
- dry fennel seeds
- 6 whole fresh fish Sea bass or sea bream (each between 300 to 400 gr.)
- dry fennel branches
- 1/4 cup black olives pitted
Instructions
Prepare the vegetable tian
- Cut all the vegetables in similar size slices.
- In a dish, alternate rows of each type of vegetable holding them up as you move on.
- Once finished, add some fennel seeds, salt, pepper and olive oil on the top of the vegetables.
- Bake in a preheated oven for 20 minutes at 200°C (400°F) and an additional 40 minutes at 180°C (350°F).
- When the vegetables have lost their water and turn brown to a ‘confit,’ the tian is ready to serve along with the fish.
Preparation for the fish
- Ask your fish merchant to scale and clean the fish.
- In the cavity each fish, stick your dry fennel branches.
- Prepare your baking sheet with a dozen slices of lemon and fennel branches.
- Lay the fish in the pan. On each side, add oil, salt, pepper and chunks of butter on top.
- Put the fish casserole in a preheated oven for 20 minutes at 200°C (400°F). Check cooking status by opening the side of one or two fish.
- Serve immediately with the vegetable tian.
Notes
A Tian is a traditional earthenware baking dish from Provence. Order one today from Remember Provence.
Don't overcook your fish, as it will dry out.
Tried this recipe?Let us know how it was!
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