Matcha Baked Cod with Spinach Pesto and Tomato Salad
main dishes

Matcha Baked Cod with Spinach Pesto and Tomato Salad

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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
  • 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

Tomato Salad

  • 1 cup heirloom cherry tomatoes, quartered Substitutions available
    • grape tomatoes, quartered
  • 1/3 cup finely chopped cucumber

Instructions

  • 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.

Nutrition information (per Serving)

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