Artificial Flavors Free Plantain-Crusted Cod
Flaky cod gets a seriously unexpected upgrade here, with a crust made entirely from baked and pulsed green plantains seasoned with turmeric, ginger, fresh thyme, and coconut aminos. Every ingredient is whole and recognizable — no flavor packets, no mystery seasonings, nothing that requires squinting at a label. That matters more than people realize with fish dishes, where store-bought coatings and marinades are notorious for sneaking in synthetic additives. The plantain crust delivers a satisfying crunch that rivals any breadcrumb coating, with a subtly sweet, earthy depth that pairs beautifully with the mild white fish. Searing it crust-side down first locks in that golden texture before a quick oven finish cooks the cod through to perfectly opaque, tender flakes. A squeeze of lemon and a scatter of fresh parsley at the end keep things bright and clean. It's the kind of dinner that feels impressive without requiring anything artificial to get there.
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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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