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.

Yield: 4 oz. serving


*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (4)24 ServingsResized (xx) ServingsRecipe Nutrition
Ingredients Quantities Instructions
white balsamic vinegar 1/4 cup 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, 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 in preheated 350°F oven 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.

extra virgin olive oil 3 tablespoons
lemon peel, grated 1 teaspoon
McCormick Culinary® Thyme Leaves 1/4 teaspoon
McCormick Culinary® Mediterranean Sea Salt, Fine Grind 1/4 teaspoon
cod fillets, 4 oz. each 4 eaches
Matcha Green Tea with Ginger and Citrus Blend (refer to McCormick for Chefs recipe) 1 teaspoon
baby spinach leaves 2 cups
slivered almonds 1/2 cup
extra virgin olive oil 1/3 cup
water 2 tablespoons
white balsamic vinegar 2 tablespoons
Matcha Green Tea with Ginger and Citrus Blend (refer to McCormick for Chefs recipe) 1 teaspoon
McCormick Culinary® Mediterranean Sea Salt, Fine Grind 1/2 teaspoon
McCormick Culinary® Black Pepper, Coarse Grind 1/4 teaspoon
McCormick Culinary® Garlic Powder 1/4 teaspoons
heirloom cherry or grape tomatoes, quartered 1 cup
cucumber, finely chopped 1/3 cup
Ingredients Quantities Instructions
white balsamic vinegar 1 1/2 cups 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, 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 in preheated 350°F oven 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.

extra virgin olive oil 1 1/8 cups
lemon peel, grated 2 tablespoons
Thyme Leaves 1 1/2 teaspoons
Sea Salt, Mediterranean Fine Grind 1 1/2 teaspoons
cod fillets, 4 oz. each 24 eaches
Matcha Green Tea with Ginger and Citrus Blend (refer to McCormick for Chefs recipe) 2 tablespoons
baby spinach leaves 12 cups
slivered almonds 3 cups
extra virgin olive oil 2 cups
water 3/4 cup
white balsamic vinegar 3/4 cup
Matcha Green Tea with Ginger and Citrus Blend (refer to McCormick for Chefs recipe) 2 tablespoons
Sea Salt, Mediterranean Fine Grind 1 tablespoon
Pepper, Black Coarse Grind 1 1/2 teaspoons
Garlic Powder 1 1/2 teaspoons
heirloom cherry or grape tomatoes, quartered 6 cups
cucumber, finely chopped 2 cups
Ingredients Quantities Instructions
No Resize Selected

Nutrition Information (per serving)

Calories 360 kcal


Total fat 25 g


Saturated fat 3.5 g


Trans fat 0 g


Cholesterol 50 mg


Sodium 340 mg


Carbohydrate 10 g


Dietary fiber 2 g


Sugars 6 g


Protein 23 g


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


Site Search
Recipe Search






Recently Viewed
No Recipe or Products Recently Viewed.
Chef Zone
Sign up for product, trend & recipe guides, operator panels and more. Sign Up Here
our brandsMcCormick CulinaryOld BayZatarainsThai KitchenLawrys