A tian is an earthenware vessel of Provence used both for cooking and serving. It is also the name of the dish prepared in it and baked in an oven. – Wikipedia
A lot of friends had asked for this recipe shortly after posting a picture of it on Facebook two weeks ago. The dish was born of the moment, inspired partly by too much pastis and perhaps a memory not quite my own. We had just gotten back from France, and my garden was overgrown with weeds competing for the same limited resources that nourished my vegetables. I was doing everything to avoid tackling the tangled mess, so I started reading Roger Verge’s classic tome, ‘Cuisine of the Sun’ under the guise of research. I got to the pages where he delectably described in vivid detail a lunch with local fishermen in Cannes. They had just caught two beautiful John Dorys, and were preparing a large, festive tian for everyone to enjoy. Verge waxed on poetically about “potatoes gilded with saffron, ruddy tomatoes, pale onions, bluish thyme, green bayleaf and steel-grey fish” cooked in the local baker’s oven and served in the golden May sunlight. I was hooked.
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