Cinnamon Free Plantain-Crusted Cod

Total time40 min

Prep time20 min

Cook time20 min

5.0

(12)

Flaky cod gets a seriously creative makeover 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 coconut aminos, delivering layers of savory, herby flavor without a trace of warming spices that can sneak into so many coated fish recipes. Green plantains bake down into firm, starchy crumbs that crisp up beautifully in the pan — think panko-level crunch, but completely grain-free and naturally derived. The sear-then-roast method is the real secret weapon: you get a crust that locks on tight and turns deep golden before the fish ever hits the oven. Coconut oil carries the whole thing from stovetop to oven seamlessly, and the result is a fillet that's crisp on the outside and perfectly tender at 145°F inside. A squeeze of lemon at the end brightens everything up and lets those earthy, savory notes really sing. It's an impressive plate that comes together with straightforward technique and a short, clean ingredient list.

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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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