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.

  • Prep Time: 20 minutes + 30 minutes refrigeration
  • Cook Time: 10 minutes
  • Makes: 6 servings
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All You Need

  • Matcha Baked Cod:
  • 1/4 cup (50 mL) white balsamic vinegar
  • 3 tbsp (45 mL) extra virgin olive oil
  • 1 tsp (5 mL) grated lemon peel
  • 1/4 tsp (1 mL) McCormick Gourmet Thyme Leaves
  • 1/4 tsp (1 mL) Club House Sea Salt Grinder
  • 6 cod fillets, 4 oz/115 g each
  • 1 tsp (5 mL) McCormick Gourmet Matcha Green Tea with Ginger Seasoning
  • Spinach Pesto:
  • 1 package (5 oz/142 g) baby spinach leaves
  • 1/2 cup (125 mL) slivered almonds
  • 1/3 cup (75 mL) extra virgin olive oil
  • 2 tbsp (30 mL) water
  • 2 tbsp (30 mL) white balsamic vinegar
  • 1 1/2 tsp (7 mL) McCormick Gourmet Matcha Green Tea with Ginger Seasoning
  • 1/2 tsp (2 mL) Club House Sea Salt Grinder
  • 1/4 tsp (1 mL) McCormick Gourmet Coarse Grind Black Pepper
  • 1/4 tsp (1 mL) McCormick Gourmet Garlic Powder
  • Tomato Salad:
  • 1 cup (250 mL) heirloom cherry or grape tomatoes, quartered
  • 1/3 cup (75 mL) finely chopped cucumber


  1. For the cod, mix vinegar, oil, lemon peel, thyme and sea salt in small bowl until well blended. Reserve 1 tbsp (15 mL) 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 ½ tsp (7 mL) 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 tbsp (15-30 mL) 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 tsp (5 mL) matcha blend and additional salt and pepper, if desired. Bake in preheated 350°F (180°C) oven 10 minutes or until fish flakes easily with a fork.

  4. For the tomato salad, mix tomatoes, cucumber and reserved 1 tbsp (15 mL) 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.


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