Celery 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 thyme, parsley, and coconut aminos. The result is a crust that's crispy, deeply savory, and completely free from any grain or vegetable-based fillers that might otherwise sneak in unwanted ingredients. Green plantains are the real star — baked until firm and dry before being blitzed into coarse, panko-like crumbs that cling beautifully to the fish. The sear-then-roast method locks in that crunchy exterior while keeping the cod tender and moist all the way through. Coconut aminos bring a subtle umami depth that ties the whole crust together without any soy or wheat in the mix. A squeeze of lemon and a scatter of fresh parsley at the end keeps things bright and clean on the plate. It's the kind of weeknight dinner that looks and tastes far more impressive than the effort involved.
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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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