Method

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.