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Provençal vegetable tian with cod

Layered oven-baked sliced vegetables with a cod fillet and bread.

  • 50 min
  • 1 serving
  • Pescatarian
  • French cuisine
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Provençal vegetable tian with cod

Per serving

Calories
428 kcal
Protein
36.1 g
Carbohydrates
46 g
Fat
12.1 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Cod160 g
  • Zucchini0.5
  • Eggplant100 g
  • Tomatoes1
  • Onion0.3
  • Bread50 g
  • Extra virgin olive oil10 g
  • Thymeto taste
  • Saltto taste

Contains: gluten, fish,

In season: July – September

Method

  1. Turn the oven on to 190 °C (conventional). Thinly slice the onion; wash the courgettes, aubergines and tomatoes and slice them about half a centimetre thick.
  2. Spread the onion over the base of a baking dish and arrange the courgette, aubergine and tomato slices on top, alternating and tightly packed, standing up like roof tiles. Season with salt, thyme and most of the oil.
  3. Bake for 30 minutes, until the vegetables are soft and golden at the edges.
  4. Pat the cod dry, salt it, rub it with the remaining oil and lay it on the vegetables; bake for another 15 minutes, until the flesh is white and flakes with a fork.
  5. Serve with the bread.

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