Get the Free Meal Planning Tool That Can Show You How.
Start your FREE 1-year subscription to DinnerTime.com — the online tool that helps you plan, shop and cook dinner every night.
To access this FREE offer, set up your FlavorProfile now!
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.