Eggless Plantain-Crusted Cod

Total time40 min

Prep time20 min

Cook time20 min

5.0

(12)

Flaky cod gets a seriously unexpected 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 plain. Because the binding comes from the natural starch of the plantains themselves — not from eggs or a battered coating — the crust clings beautifully to the fish and crisps up during the pan sear before finishing in the oven. That two-step cook method is the real secret: you get a deeply golden exterior and perfectly opaque, tender cod all the way through without any guesswork. The whole thing comes together with coconut oil throughout, keeping the flavors cohesive and slightly tropical without being sweet. A squeeze of lemon over the top at the end brightens everything and cuts through the richness just enough. It's the kind of weeknight fish dinner that looks impressive on the plate but relies on nothing fussy or hard to find.

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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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