Almond Free Plantain-Crusted Cod
Flaky cod gets a serious upgrade here, wrapped in a golden crust made entirely from baked and pulsed green plantains seasoned with turmeric, ginger, fresh thyme, and coconut aminos. The result is a crispy, savory coating that delivers real texture and depth — no nuts, no breadcrumbs, no shortcuts. For anyone navigating tree nut allergies, crusted fish dishes can feel off-limits when almond flour or almond meal is the default go-to, but this recipe sidesteps all of that entirely with ingredients that are naturally safe and genuinely delicious. The technique is smart: baking the plantain rounds first dries them out so they pulse into coarse, panko-like crumbs that actually stick to the fish and hold up through a stovetop sear and a quick oven finish. That two-step cook — crust-side down in a hot skillet, then flipped and roasted — gives you a beautifully caramelized exterior and perfectly opaque, tender cod all the way through. A squeeze of lemon at the end brightens everything and makes this feel like a restaurant-worthy plate that came together in your own kitchen.
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Learn more →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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