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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 find out about his classes.

Provence Gourmet @ProvenceCook #Provence #CookingClasses

Mediterranean Fish Tian de legumes Vegetables @ProvenceCook

Mediterranean Fish with a Vegetable Tian

A tian is the Provencal name for an clay casserole dish (oven friendly). It is also the name used to describe a layered baked dish, which can be savoury or sweet.
Course Main Dish
Cuisine French
Servings 6 People


  • 3 Large Ripe Tomatoes
  • 4 Zucchinis
  • 3 Large Yellow Onions
  • olive oil
  • Salt & 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
  • 50 gr 1/4 cup Black Olives


Prepare the vegetable tian

  • Cut all the vegetables in similar sized 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.
  • Put in a pre-heated oven for 20 minutes at 200C° (400F) and an additional 40 minutes at 180C° (350F).
  • 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 dish 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 pre-heated oven for 20 minutes at 200C° (400F). Check cooking status by opening the side of one or two fish.
  • Serve immediately with the vegetable tian.


Don't over cook your fish as it will dry out.
Vegetable Tian #TasteProvence @ProvenceCook
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Carolyne Kauser-Abbott

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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