Gut Friendly Plantain-Crusted Cod
Flaky white 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 a satisfying crunch that feels indulgent without leaning on grains, gluten, or anything that tends to aggravate a sensitive gut. Green plantains are a standout ingredient for digestive wellness — they're rich in resistant starch, which feeds beneficial gut bacteria rather than spiking blood sugar or causing inflammation. Coconut aminos bring that savory, umami depth you'd normally get from soy sauce, making this completely soy-free without sacrificing any flavor. The technique is straightforward: bake the plantain slices until firm, pulse them into coarse crumbs, press the crust onto the fish, sear it crust-side down for a gorgeous golden finish, then finish in the oven. Every ingredient on this list is clean and intentional, so you're not left guessing about hidden additives or inflammatory oils. Finish with a squeeze of lemon and a scatter of fresh parsley, and you've got a dinner that looks impressive, tastes incredible, and genuinely works with your body.
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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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