Dairy Free Plantain-Crusted Cod

Total time40 min

Prep time20 min

Cook time20 min

5.0

(12)

Flaky white 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, giving every bite a warm, herby depth that feels anything but plain. Because the whole recipe leans on coconut oil and coconut aminos instead of butter or dairy-based sauces, there's nothing to swap out or second-guess — it's naturally free of milk in every step. The technique is smart, too: baking the plantain rounds first drives out moisture so they crisp up properly in the food processor, mimicking the texture of panko without a single grain of wheat or drop of cream. A quick sear locks that crust onto the fish before a short oven roast finishes it through, so you get a beautifully set exterior and tender, opaque cod all the way to the center. A squeeze of lemon at the table brightens everything up and makes it feel like something you'd order at a nice restaurant — except you made it yourself.

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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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