In his UK documentary last spring, Jamie Oliver took over the kitchens of a group of British schools. He threw out the processed food, taught the “dinner ladies” how to cook using real food, and actually got most of the kids to eat it. According to Oliver, it takes a while for kids to embrace new food. In the final installment of the "Today" show's "Cooking for Kids" series, Oliver shares some tips on cooking fish for kids. Here are his recipes:
Pan Fried Tuna with Asparagus, Basil and Cherry Tomatoes
Serves 2
The lovely thing about this recipe is that everything in the pan takes the same time to cook. Try to get the tuna cut no more than an inch thick or it might need a little longer. Remember, you can cook your tuna for a little longer if you like it cooked through.2 thin tuna steaks, about 6 ounces each12 spears of green asparagusA handful of cherry tomatoesSea salt and freshly ground black pepperExtra virgin olive oil1 clove of garlic, peeled and cut into chunks2 sprigs of basil, leaves picked and torn up1 red chilli, deseeded and choppedJuice of 1/2 lemon
Preheat a wide nonstick frying pan until nice and hot.Snap the woody bottoms off the asparagus spears and toss the tips with the tomatoes in a little olive oil with a twist of salt and pepper.Season the tuna steaks with salt and pepper and drizzle with a splash of olive oil. Place the tuna steaks in the hot pan and place the cherry tomatoes and asparagus in next to them. Fry for 90 seconds, then turn over and add the garlic and chilli.Fry for another 60 seconds, turning the asparagus tips over from time to time so they brown evenly. When the 60 seconds is up, the tuna should be pink in the middle, the asparagus should be just cooked and the cherry tomatoes softened and bursting with sweet sticky juices. Add the basil and squeeze the lemon juice over the top for the last few seconds of cooking, and tuck in!
Magnificent Roasted Monkfish
(From "Happy Days" by Jamie Oliver)Serves 4
The whole idea behind this recipe was to be able to make something quick and ultra-tasty and present it in a way that looked like you’d been working for hours on it. As monkfish comes in different sizes; feel free to do individual 7-ounce fillets or to cook a whole larger fillet and divide it up once cooked. So, here goes.
1 jar of sun-dried tomatoes in oil2 large handfuls of fresh basilOlive oil16 to 20 slices of Parma ham4 (7 ounce) monkfish tail fillets, trimmedSea salt and freshly ground black pepperOptional: balsamic vinegar and arugula
Preheat the oven to 400F. Place your sun-dried tomatoes and half their flavored preserving oil in a food processor with all your basil, and blend until smooth. While blending, I add the remaining preserving oil to the paste until it’s nice and spreadable. Sometimes even a dash of balsamic vinegar is quite nice to flavor and loosen.
You are going to need four large pieces of wax paper, each about the size of a page from this book. Rub some olive oil over each piece of wax paper and lay about four slices of Parma ham snugly next to each other, on each piece of paper. Divide your paste into four, smearing each part evenly over the ham. Then place your monkfish fillets at one end, season, and, using the wax paper, fold and roll up. Remove the wax paper and carefully move to an oiled baking tray or dish, then roast in the preheated over for 15-20 minutes.
I like to slice the fish up and serve it with some really buttery mashed potatoes, thinned down with lots of milk. And maybe drizzle a little balsamic vinegar over the fish, and scatter a little arugula over the whole plate.
Tray-Baked Salmon with Olives, Green Beans, Anchovies and Tomatoes
(From "Naked Chef" by Jamie Oliver)Serves 4
The idea of this dish is to bake your salmon simply with a little olive oil and sea salt. In the same tray, bake tomatoes, olives and blanched green beans, laying anchovies over the beans. As the anchovies cook they fall apart, and as the olives roast they sort of infuse everything with a smoky flavor. This is a really choice combination — you must try it.7 ounces green beans, trimmed20 small cherry tomatoes1 to 2 good handfuls of black olives, pitted2 tablespoons extra virgin olive oilSalt and freshly group black pepper4 (8-ounce) thick salmon fillet steaks, with or without the skin but definitely pinboned2 lemons1 handful fresh basil12 anchovy fillets, rinsedBlanch the green beans until tender in boiling salted water, and drain. Put in a bowl with the cherry tomatoes and the olives. Toss in the olive oil and a pinch of salt and pepper.Give the salmon fillets a quick wash under the tap and pat dry with paper towels. Squeeze the juice of 1/2 a lemon over the fillets, on both sides, then season both sides with salt and pepper and drizzle a little olive oil over the top.
Preheat the oven and a roasting tray to 475F. Put your 4 fillets of salmon at one end of the roasting tray. Toss the basil into the green beans, olives and tomatoes and place this mixture at the other end of the tray. Lay the anchovies over the green beans. Roast for 10 minutes, then remove from the oven and serve with lemon quarters.This is very tasty with some homemade mayonnaise or aioli.Fish Baked in a Bag with Marinated Cherry Tomatoes, Black Olives and Basil
(From "Naked Chef" by Jamie Oliver)Serves 4This is a really nice way to cook fish. It’s so Mediterranean and makes you feel as if you are eating abroad. And it tastes superb. The secret is to get the freshest fish and the best black olives you can find. I suggest you try grouper, red snapper or bass, but any fish is fine.4 fish fillets, scaled (each weighing about 8 ounces in weight)Salt and freshly ground black pepper1/4 cup olive oil3/4 cup dry white wineMarinade1 good handful of your favorite black olives, pitted1 clove of garlic, peeled and finely chopped1/2 small dried red chili1 good handful of fresh basil or marjoram or both, roughly chopped2 to 3 tablespoons of your best extra-virgin olive oil20 cherry tomatoes, halved and quarteredJuice of 1 lemonSalt and freshly ground black pepperFirst make the marinade for the tomatoes. Put the olives into a bowl with the garlic, chili, herbs and oil. Add the cherry tomatoes and toss. I like to leave the marinade for about 1/2 hour before I season it, as the juice from the tomatoes helps to bring out the excess salt in the olives. Add the lemon juice and seasoning to taste. This keeps for about a day in the refrigerator. You can add sun-dried tomatoes to intensify the tomato flavor.Take a piece of aluminum foil approximately 15 inches in length. Place a quarter of the tomatoes and marinade in the center of one half. Season the fish with salt and pepper. Lay on top of the tomatoes. Fold over the foil and seal two sides by folding over tightly to gently hug the fish. Add 1 tablespoon of olive oil and quarter of the white wine and seal up the remaining side. Repeat the process for the remaining 3 fillets.
Preheat your oven to 475 F. Bake for approximately 10 minutes. Remove from the oven and allow to stand for 3-4 minutes without opening the bag.To serve, place an unopened bag on each plate and let your guests open them up and remove the contents themselves.
The Nicest Pan-Baked Lemon Sole
(From "Jamie's Dinners," by Jamie Oliver)Serves 4This recipe can be applied to any size of flat fish. Out of all the soles, lemon sole is the most widely available and a generally good value for the money. This method of cooking is really simple. Not only does it give you a really clean-tasting fish but it also gives you a juicy, chunky sauce with the added benefit of all the natural fish juices and olive oil. It’s really quick and easy and I would recommend serving the whole pan at the table with a big bowl of new potatoes, a mixed salad and some crisp white wine.4 whole lemon soles2 handfuls of red and yellow cherry tomatoes, halved4 cloves of garlic, peeled and finely slicedA handful of fresh oregano or basil, leaves pickedA bunch of spring onions, trimmed and finely sliced1 tablespoon balsamic vinegarSea salt and freshly ground black pepper2 lemons, zested and halvedExtra virgin olive oilA handful of black olives, pitted and choppedA handful of fresh flat-leaf parsley, finely choppedThis is really simple. First of all give your fish a wash, then with a sharp knife score across each fish down to the bone at one-inch intervals on both sides. This allows flavor to penetrate the fish and lets the fish’s juice come out.Preheat the oven to 400F. Get yourself a bowl and add the tomatoes, garlic, oregano or basil, spring onions, balsamic vinegar, a pinch of salt and pepper and the zest and juice of one lemon to it. Loosen with a couple of good tablespoons of extra virgin olive oil and mix well, then spread over the bottom of a large roasting pan. Use one that will fit all four fish quite snugly (or you can use two smaller pans). Place the fish on top — top to tail.Now add the olives, parsley, juice and zest of the second lemon to the bowl that the tomatoes were in. Loosen with a little olive oil and then divide the mixture between the fish, placing an equal amount on the center of each. Cook in the preheated oven for 12 to 15 minutes, depending on the size of the fish. To check whether they’re done, take the tip of a knife and push it into the thickest part of the fish. When done, the flesh will easily pull away from the bone.Once cooked, remove the fish from the oven and allow them to rest for 3 to 4 minutes while you get your guests round the table, serve them some wine and dress your salad. Then you can come back to the fish. Divide them up at the table on to 4 plates, making sure that everyone gets some tomatoes and juice spooned over the top of the fish. Lovely!
Recipes provided by Jamie Oliver and Hyperion Books. Copyright 2005 by Jamie Oliver. All rights reserved. For more about Jamie Oliver's campaign in England, log on to .