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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.