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

Cook Time 1

Total Time 1 20

Course Main Dish

Cuisine French

Servings People

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

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.

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!