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.
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