BHA & BHT Free Plantain-Crusted Cod

Total time40 min

Prep time20 min

Cook time20 min

5.0

(12)

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 behaves a lot like panko but is built from whole, recognizable ingredients — no preservatives, no synthetic additives, nothing you'd need to second-guess on a label. That matters a lot when you're avoiding BHA and BHT, which sneak into an alarming number of packaged breadcrumbs, seasoning blends, and cooking oils. Every ingredient here is straightforward and clean, from the coconut oil used for searing to the fresh parsley scattered on top. The technique is a satisfying two-step — a quick skillet sear to lock in that crust, then a short roast to bring the fish all the way through to tender and opaque. Finished with a squeeze of lemon, it's the kind of weeknight dinner that looks far more impressive than the effort it actually takes.

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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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