Cashew 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. The crust is seasoned with turmeric, ginger, fresh thyme, parsley, and a splash of coconut aminos, giving every bite a warm, savory depth that feels anything but plain. Green plantains bake down into firm, slightly starchy rounds before hitting the food processor, creating a coarse, panko-like texture that clings to the fish and crisps up beautifully in the skillet. The sear-then-roast method is the real secret — a quick crust-side-down sear locks in that golden crunch before the oven finishes the fish through to a perfect, opaque flake. Everything in this recipe is naturally free from tree nuts, so there's no need to scrutinize labels or swap anything out — it just works as written. Serve it straight from the rack with a squeeze of lemon and a scatter of fresh parsley, and it looks like something you'd order at a coastal restaurant on a good night out.

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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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