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.
Ingredients
- 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
Instructions
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.
Notes
Don't over cook your fish as it will dry out.
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