- Serves: 2
- Cook Time: 40 minutes
- Prep Time: 20 minutes
- Effort: easy
- 1 black bream, about 800g, scaled and gutted
- handfuls fresh oregano
- 6 tbsp olive oil
- 1 tsp dried wild oregano
- 2 large red peppers
- 1 cloves garlic, finely chopped
- bunches Swiss chard
- squeeze lemon juice
- 1 tsp chopped flat-leaf parsley
1. Preheat the oven to 190C/gas 5.
2. Heat a large ovenproof frying pan. Season the inside of the black bream with salt and pepper, and fill the cavity with the fresh oregano.
3. Add 3 tablespoons of the olive oil to the pan and fry the bream on one side until browned. Transfer the pan to the oven and cook the fish for 5 minutes and then turn over. Sprinkle half of the dried oregano onto the cooked side and cook for a further 10 minutes in the oven, or until you can put a fork through the fish with no resistance.
4. Cut the red pepper into quarters lengthways, arrange on a roasting rack over a roasting tray and sprinkle with wild oregano, the garlic and 2 tablespoons of olive oil. Place in the oven to cook for 25 minutes. Once cooked, the peppers should resemble sun-dried tomatoes.
5. Blanch the chard in a pan of boiling, salted water until tender. Drain and dress the chard with a squeeze of lemon and the remaining olive oil.
6. Serve the fish at once with the red peppers and blanched chard.
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