Black bream with wild oregano

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By: Theo Randall From: Market Kitchen

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This recipe is classed as easy

Rating 2.80 / 5 (5 votes)

Prep time:
20 min
Cook time:
40 min

Make the most of the sweet firm flesh of black bream served whole with roasted peppers and Swiss chard


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.


  • 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

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