Citric Acid 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 herbs, and coconut aminos. The result is something that looks and eats like a restaurant-quality dish — crispy on the outside, tender and moist all the way through. For anyone navigating a citric acid sensitivity, finding a coated or crusted fish recipe that doesn't sneak in citric acid through seasoning blends, marinades, or processed breadcrumbs can feel nearly impossible. This one sidesteps all of that by building the crust from scratch with whole, recognizable ingredients and nothing hidden in the mix. Coconut aminos bring a gentle savory depth in place of anything that might trigger a reaction, and the coconut oil does double duty — binding the crust and giving the sear a beautiful color. The technique of searing crust-side down first before finishing in the oven is what locks everything together and keeps the coating from falling apart. It's a genuinely impressive weeknight dinner that happens to work perfectly for a restricted diet, not the other way around.
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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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