Skip to content

Fish, South and mountains

Cod tian with summer vegetables

Cod tian with summer vegetables is a baked dish for 4 people, ready in 60 minutes, rated easy, for €3.70 per person. Sliced vegetables cook slowly under a drizzle of olive oil before the cod goes on top to finish cooking. The key is packing the vegetables tightly into the dish, since they shrink down as they bake.

A tian of summer vegetables with cod, all baked in the oven, nicely scented with olive oil.

Cod tian with summer vegetables
Total time
1 h
Difficulty
Easy
Cost per person
€3.70
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Summer

A tian is summer cooking itself in the oven while you do something else. Zucchini, tomatoes, eggplant, and potatoes soften slowly under olive oil and thyme, and the cod, added near the end, stays moist instead of turning dry the way baked fish sometimes does. The alternating colors in the dish look almost as good as the smell coming out of the oven.

It's a Sunday dish that doesn't eat up your whole afternoon, or a weeknight dinner when market vegetables are at their best. It works well for guests too, since most of it comes together ahead of time and finishes quietly in the oven. Mon Chou adds it to summer menus as soon as tomatoes and eggplants look their best.

The ingredients

4 people

Fish counter

  • Cod fillets 4

Fruits and vegetables

  • Zucchini 2
  • Tomatoes 4
  • Eggplant 1
  • Onions 2
  • Garlic 2 cloves
  • Thyme 4 sprigs
  • Potatoes 800 g

Pantry

  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish

The step by step recipe

  1. Thinly slice the onions and cook them gently in the oil with the garlic, then spread them over the bottom of the dish. 8 min

    This forms a flavorful base under the vegetables.

  2. Cut the vegetables into thin rounds and arrange them standing up, alternating them in the dish.

    Alternate the colors, it looks great and tastes better too.

  3. Drizzle with oil, add thyme, salt and pepper, and bake at 190°C. 35 min

    Cover with foil for the first 20 minutes.

  4. Place the cod fillets on top of the tian and continue baking. 12 min

    Salt the fish at the last moment so it stays firm.

  5. Serve with steamed potatoes. 20 min

    Cook them in water while the tian bakes.

Our tips to get it right

  • Pick vegetables of similar size so they cook at the same rate and the slices stand up neatly in the dish.
  • Blot the tomato and eggplant slices on paper towels for a few minutes before layering them, the tian will release less water as it bakes.
  • Check the cod by gently flaking it with a fork, it should separate into pearly flakes without looking translucent in the center.

The variations

  • Swap the cod for salmon or monkfish, the cooking time stays about the same for the fish.
  • For a vegetarian version, skip the fish and add slices of fresh goat cheese or mozzarella ten minutes before the end of cooking.
  • To save time, cut the vegetables thicker and leave the tian in the oven unattended while you prepare something else alongside it.

What to serve it with

  • Steamed potatoes
  • A squeeze of fresh lemon
  • A simple green salad

Storage

The tian keeps for 2 days in the fridge in a sealed container. It doesn't freeze well since the vegetables release water as they thaw. Reheat it gently in the oven rather than the microwave so the cod doesn't turn rubbery.

Questions about this dish

Can you make the vegetable tian ahead and add the fish later?

Yes, you can bake the vegetables the day before and keep them in the fridge. The next day, warm them in the oven, then add the cod fillets and finish cooking as usual.

What fish works well instead of cod in this tian?

Salmon, monkfish, or pollock all work well since they're firm fish that hold together during baking. Keep a similar cooking time, around 12 minutes.

Do you need to peel the vegetables before slicing them?

No, it's not necessary. Zucchini and eggplant skins are edible and help the slices hold their shape once cooked.

Why cover the tian with foil at the start of baking?

Foil traps moisture and keeps the top vegetables from drying out or burning before the ones at the bottom are cooked through. You remove it afterward so the top can brown a little.

How long does it take to make a cod tian with summer vegetables?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a cod tian with summer vegetables?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a cod tian with summer vegetables cost?

About €3.70 per serving, or €14.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

Cuisine from the South and the mountains

See all

Recipes with eggplant

See all