Matcha Baked Cod with Spinach Pesto and Tomato Salad

This light and fresh recipe stars matcha-spiced baked cod paired with spinach almond pesto and a fresh tomato and cucumber salad. Hints of white balsamic vinegar, lemon peel and matcha lend balance to a quick and wholesome fish dinner.

Serves: 6
20 mins Prep time 10 mins Cook time
20 mins Prep time
10 mins Cook time
  • For the Matcha Cod, mix vinegar, oil, lemon peel, thyme and sea salt in small bowl until well blended. Reserve 1 tablespoon of the marinade for the Tomato Salad. Place cod in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 30 minutes.

  • Meanwhile, preheat oven to 350°F. For the Spinach Pesto, place spinach, almonds, oil, water, vinegar, 1 teaspoon of the Matcha Blend, sea salt, pepper and garlic powder in food processor or blender container; cover. Process until well blended and smooth. If pesto is too thick, blend in an additional 1 to 2 tablespoons of water until smooth.

  • Remove cod from marinade. Discard any remaining marinade. Place cod in large shallow foil-lined baking pan. Sprinkle with remaining 1 teaspoon Matcha Blend and additional salt and pepper, if desired. Bake 10 minutes or until fish flakes easily with a fork.

  • For the Tomato Salad, mix tomatoes, cucumber and reserved 1 tablespoon marinade in small bowl; toss to coat well.

  • To serve, evenly spread pesto on each plate. Top each with a cod fillet. Spoon tomato salad over cod.

Cooking tip

Test Kitchen Tips:
• Click here for Matcha Green Tea with Ginger and Citrus Blend.

• Matcha is a green tea powder that can be found in natural food stores, the organic and tea section of some supermarkets or online specialty stores. 

Nutrition information

(Amount per serving)

  • 357Calories: 357Cholesterol: 50mg
  • Sodium: 337mgProtein: 23g
  • Total Fat: 25gSaturated Fat: 3g
  • Fiber: 2gCarbohydrate: 10g