Marino and fennel bass marry well. In this combination from Provence, the roasted brown fillets are served with a Tian of potatoes, fennel, garlic and fresh thyme. But what, you could ask, is a Tian? Well, they are two things. First of all, it is the name of a terracotta cooking plate typical of Provence. Secondly, it is the food cooked on the plate, generally sliced vegetables seasoned with olive oil. Fortunately you don’t need a Tian (dish) to make a Tian (oven vegetables).
Roast roast / Roasted sea bass
Tian-Suolo potatoes / Potato-Finocchio Tian from Provence
I was inspired by preparing this dish on a recent sunny Sunday while I was walking towards my neighborhood farmers market. Initially I had planned to publish a recipe for Gefilte Fish (stuffed carp In French) before the Easter holidays, which starts on the evening of April 12, with a recipe for eggs to follow before Easter (soon you will see). But the sun evoked the summer days to come and the summer in France often evokes Provence. Exit from Gefilte fish (perhaps next year). Hi, fennel and angular.
As always with the fish, we recommend that you start with the freshest maritime bass available (or, if the sea bass is not on offer, you can replace another fish to be bicare white). I opted for the low marine bass – which, at almost 25 euros per kilo ($ 12 per pound), is not cheap – instead of the less expensive cultivated variety. Ask your fishmonger to fill the fish, keeping the skin on. To roast it, simply cover with olive oil and cook for about 20 minutes, until the skin starts to brown.
If you need bass Marino with the TianWe advise you to do it first. The potatoes and fennel are finely cut and stratified in a pan with chopped garlic, salt, just ground and thyme black pepper. I highly recommend using fresh thymus If possible (I cultivate a little on my balcony for use in all seasons). If you don’t have fresh thyme, use a small pinch of dry thyme or a dispersion of Provence herbs.
THE Tian Of course it can be served together with other fish or meat, or as part of a vegetarian/vegan meal, perhaps with proven roasted tomatoes, ratatouille or roasted aubergines, Mediterranean style. For an experience of Provence in all respects, open a bottle of cold rosé to serve with fish and/or vegetables. You will hear the sun shine.
Good cuisine.
