Black bream with wild oregano

Make the most of the sweet firm flesh of black bream served whole with roasted peppers and Swiss chard
By Theo Randall
Black bream with wild oregano
  • Rating:
  • 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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