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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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