Chestnut 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, 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 tree nut in sight, making it a genuinely satisfying option for anyone navigating chestnut or broader nut-related restrictions. Green plantains are the secret weapon: baked until firm and dry, then blitzed just enough to create coarse, slightly sticky crumbs that press onto the fish and hold their shape beautifully through a stovetop sear and a quick oven finish. The sear-then-roast method locks in moisture while crisping the crust on both sides, so you get that restaurant-quality contrast of golden exterior and tender, just-cooked fish all the way through. A squeeze of lemon and a scatter of fresh parsley at the end keeps everything bright and clean. This is the kind of weeknight dinner that looks far more impressive than the effort it actually demands.
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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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