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Clean the meagre from scales, entrails, bones and skin. Blend the fish with the stick blender into a smooth cream.
Put the cream into soufflé ramekins and bake in an oven for 10 to 20 minutes at 180°C. Cut the baked fish cake into two equal parts.
Cut the tomatoes, eggplant and zucchini into thin slices and season with olive oil, salt, pepper and thyme. Place rows of vegetables and fish one on top of the other and add the grated cheese on top. Instead of semi-hard fat cheese, you can use other types of cheeses as well. Bake the vegetable and fish casserole in an oven for 10 to 15 minute at 200°C. Serve the meagre casserole on its own or with a fish sauce. You can also bake the meagre mixture in a muffin tin. Serve dry white wine with the meal.