Carrageenan 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 herbs, and coconut aminos. The result is a crust with real texture and depth — think panko-style crunch without a single grain of wheat or any of the processed thickeners and stabilizers that sneak into so many store-bought coatings. For anyone navigating carrageenan concerns, this recipe is a clean win because every single ingredient is whole and straightforward, with no dairy, no additives, and nothing hiding in the fine print. The technique is smart, too — baking the plantain rounds first drives out moisture so they crisp up properly in the food processor instead of turning to paste. A quick sear locks in that crust before the skillet goes into the oven to finish the fish gently and evenly. Serve it with a squeeze of lemon and a scatter of fresh parsley, and you have a dinner that looks impressive but comes together with pantry staples and one pan.
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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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