main dishes

Matcha Baked Cod with Spinach Pesto and Tomato Salad

Looking for a twist on a classic baked cod recipe? Try our matcha spiced cod paired with spinach almond pesto! Serve this easy baked cod with sliced, fresh tomato and drizzle a white balsamic vinaigrette with lemon peel over a cucumber salad. This dish makes for a quick yet filling summer dinner recipe.
20m
PREP TIME
10m
COOK TIME
357
CALORIES
18
INGREDIENTS

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Ingredients 6 Servings

  • Matcha Baked Cod
  • 1/4 cup white balsamic vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon McCormick Gourmet™ Organic Thyme Leaves
  • 1/4 teaspoon McCormick Gourmet™ Sicilian Sea Salt
  • 6 cod fillets, 4 ounces each
  • 1 teaspoon Matcha Green Tea with Ginger and Citrus Blend
  • Spinach Pesto
  • 2 cups baby spinach leaves
  • 1/2 cup slivered almonds
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons water
  • 2 tablespoons white balsamic vinegar
  • 1 teaspoon Matcha Green Tea with Ginger and Citrus Blend
  • 1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
  • 1/4 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
  • 1/4 teaspoon McCormick Gourmet™ Organic Garlic Powder
  • Tomato Salad
  • 1 cup heirloom cherry tomatoes, quartered substitution Substitutions available
    • grape tomatoes, quartered
  • 1/3 cup finely chopped cucumber

INSTRUCTIONS

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 For the Tomato Salad, mix tomatoes, cucumber and reserved 1 tablespoon marinade in small bowl; toss to coat well.
  • 5 To serve, evenly spread pesto on each plate. Top each with a cod fillet. Spoon tomato salad over cod.

TIPS AND TRICKS

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

(per Serving)

Entrees

Salad and Dressings

Side Dishes