Citrus Free Plantain-Crusted Cod
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 coconut aminos, giving every bite a warm, herby, slightly savory depth that feels anything but ordinary. Green plantains bake down into firm, starchy rounds before hitting the food processor, so the finished crumbs cling to the fish beautifully and crisp up in the pan the way a traditional breadcrumb coating would. For anyone navigating a citrus-free lifestyle, this recipe is a genuine win — the flavor is bold and layered without relying on lemon juice or zest to do the heavy lifting. The sear-then-roast method locks in that crunchy crust while keeping the cod moist and perfectly cooked all the way through. Coconut oil does double duty here, both in the crust mixture and in the skillet, keeping everything dairy-free and clean. It's the kind of weeknight dinner that looks impressive on the plate but comes together with straightforward pantry staples and a food processor.
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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)
Can be omittedlemon
- 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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