Hazelnut 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 thyme, and coconut aminos. The result is a crust with real texture and depth — think coarse, savory crumbs that crisp up beautifully in the pan before finishing in the oven. For anyone navigating tree nut allergies, this recipe is a breath of fresh air because every single ingredient is naturally free of hazelnut and hazelnut-derived products, with no workarounds or substitutions needed. The sear-then-roast technique is the real secret weapon: you get a crust that locks on tight and turns deeply golden without falling apart when you flip it. Coconut oil does double duty here, both in the crust mixture and in the skillet, adding a subtle richness that plays beautifully against the brightness of a squeeze of lemon at the end. It's an impressive plate that looks like it took far more effort than it actually did, and the whole thing comes together with straightforward pantry staples and fresh herbs.
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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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