“Roasted slashed fillet of seabass stuffed with herbs, baked on mushroom potatoes with salsa verde – a la Tony Blair” from “The Return of the Naked Chef”

Anna: I’m feeling very nostalgic, eating a dish named after Tony Blair. I’m sure you are too. Don’t give me that withering look.

Peter: Did Jamie’s next book have a recipe for T-bone steak?

Anna: New Labour, those were the days.  I thought this was going to be too much hassle for a mid-week meal, what with having to make the salsa verde and all. But it really wasn’t, and it tasted yum. It was a taste of the past.

Peter: It certainly was.

Anna: Do you remember, I made this at your flat in Balham for someone or other who came to dinner years and years and years ago? So long ago, I can’t even remember who we cooked it for! Was it Miff’s birthday?

Peter: I don’t think we’ll ever remember. We haven’t had bass in a while, I enjoyed this.

Anna: Me too. It was a bit decadent for a weeknight, but I will remember this recipe for when we’re having people to dinner.

Peter: It’s obviously a classic.

Anna: I’ve been so transported back to the early noughties that I’ve drunk far too much wine tonight. All I’m missing are the Marlboro Lights.

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“Roasted slashed fillet of seabass stuffed with herbs, baked on mushroom potatoes with salsa verde – a la Tony Blair” from “The Return of the Naked Chef”

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