Honey 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 something that looks and eats like a restaurant-quality dish but comes together in a home kitchen without any fuss. Because every single ingredient is naturally free of added sweeteners, you never have to squint at a label or swap anything out — it just works as written. Green plantains bring a neutral, slightly starchy base that crisps up beautifully, making them a surprisingly brilliant stand-in for traditional breadcrumb coatings. The sear-then-roast method is the real secret: starting the fillets crust-side down in a hot skillet locks in that crunch before the oven finishes cooking the fish through to a perfect 145°F. A squeeze of lemon and a scatter of fresh parsley at the end keep things bright and clean. Whether you're cooking for a crowd or just treating yourself on a weeknight, this one is genuinely hard to beat.
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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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