Brazil Nut Free Plantain-Crusted Cod
Flaky cod gets a serious upgrade here, wrapped in a golden crust made entirely from baked and pulsed green plantains. The crust is seasoned with turmeric, ginger, fresh thyme, parsley, and a splash of coconut aminos, giving every bite a warm, herby depth that feels far more special than a standard breadcrumb coating. Green plantains bake down into firm, starchy rounds before hitting the food processor, so the finished crumble clings to the fish beautifully and crisps up in the pan without falling apart. A quick sear crust-side down locks in that golden texture before the whole skillet finishes in the oven, which means you get a perfectly cooked, opaque fillet every single time. The entire ingredient list is built around whole, minimally processed foods — no wheat, no dairy, no nuts of any kind — so it's a genuinely clean plate without any compromise on flavor or satisfaction. Finish with a squeeze of lemon and a scatter of fresh parsley, and this dish looks as impressive as anything you'd order at a restaurant.
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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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