Anti Inflammatory Plantain-Crusted Cod
Flaky white 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 parsley. That combination is doing a lot of heavy lifting — turmeric and ginger are two of the most well-researched ingredients when it comes to supporting a low-inflammation lifestyle, and they show up in every single bite of the crust. Coconut aminos add a subtle savory depth without any soy, keeping the whole dish clean and grain-free from start to finish. The technique is clever: drying the plantain rounds in the oven before processing them gives you a coarse, panko-like texture that actually crisps up beautifully in the skillet instead of turning soggy. A quick sear crust-side down locks in that crunch, then a short roast in the oven brings the cod to perfectly opaque, tender perfection without overcooking it. Serve it straight off the wire rack with a squeeze of lemon and a scatter of fresh parsley, and you have a plate that looks impressive but comes together with surprisingly little fuss.
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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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