Chicken 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 ordinary. Green plantains bake down into firm, slightly starchy crumbs that crisp up beautifully in the pan — no breadcrumbs, no fillers, just real ingredients doing impressive work. The sear-then-roast method is the real secret: starting crust-side down in a hot skillet locks in that golden texture before the oven finishes the fish gently and evenly. Everything comes together with coconut oil throughout, keeping the flavor profile cohesive and clean from start to finish. A squeeze of lemon at the end brightens the whole plate and makes it feel like something you'd order at a restaurant, not just throw together on a weeknight.

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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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