AIP Friendly Plantain-Crusted Cod

Total time40 min

Prep time20 min

Cook time20 min

5.0

(12)

Flaky white cod gets a serious upgrade here, coated in a golden, herb-flecked crust made entirely from baked and pulsed green plantains. The technique is clever — drying the plantain rounds in the oven first pulls out moisture so they blitz down into coarse, panko-like crumbs that actually stick to the fish and crisp up beautifully. Coconut aminos, turmeric, ginger, fresh thyme, and parsley bring real depth to the crust without leaning on any of the grains, nightshades, eggs, or seed-based spices that make so many breaded fish recipes off-limits on an elimination-style protocol. A quick sear locks the crust in place before the whole skillet goes into the oven, giving you that satisfying crunch on the outside and perfectly opaque, tender fish all the way through. The whole thing rests on a wire rack for a couple of minutes so nothing goes soggy, and a squeeze of lemon at the end ties it all together. This one serves four, making it an easy weeknight dinner that doesn't feel like a compromise in the slightest.

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Ingredients

4 servings

For the fish

4 cod fillets (about 6 oz each), skin removed
½ tsp fine sea salt
1 tbsp coconut oil, for searing

For the crust

2 medium green plantains (about 12 oz total), peeled and sliced into ¼-inch rounds
2 tbsp coconut oil, melted
½ tsp ground turmeric
¼ tsp ground ginger
½ tsp fine sea salt
2 tbsp fresh parsley, finely chopped
1 tsp fresh thyme leaves
2 tbsp coconut aminos

For serving

lemon wedges, for serving (optional)
fresh parsley, roughly chopped, for serving (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Set a wire rack over a baking sheet and set aside.
2
Spread the plantain rounds in a single layer on the prepared baking sheet (without the rack) and bake for 12–15 minutes, flipping once halfway through, until dried out, firm, and lightly golden at the edges. Remove from the oven and let cool for 5 minutes.

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