Matcha Baked Cod with Spinach Pesto and Tomato Salad | McCormick For Chefs®

Ingredients

• Matcha Cod | Serves 4
• 1/4 cup white balsamic vinegar
• 3 tbsps extra virgin olive oil
• 1 tsp lemon peel, grated
• 1/4 tsp McCormick Culinary ® Thyme Leaves
• 4 eaches cod fillets, 4 ounces each
• 1 tsp Matcha Green Tea with Ginger and Citrus Blend (refer to McCormick for Chefs recipe)
• Spinach Pesto | Serves 4
• 2 cups baby spinach leaves
• 1/2 cup slivered almonds
• 1/3 cup extra virgin olive oil
• 2 tbsps water
• 2 tbsp White balsamic vinegar
• 1/2 tsp McCormick Culinary ® Sea Salt, Mediterranean Fine Grind
• 1/4 tsp McCormick Culinary ® Black Pepper, Coarse Grind
• 1/4 tsps McCormick Culinary ® Garlic Powder
• Tomato Salad | Serves 4
• 1 cup heirloom cherry (or grape) tomatoes, quartered
• 1/3 cup cucumber, finely chopped