Legume Free Plantain-Crusted Cod

Total time40 min

Prep time20 min

Cook time20 min

5.0

(12)

Flaky cod gets a seriously satisfying makeover here, wrapped in a golden, herb-flecked crust made entirely from green plantains. The plantain rounds are oven-dried first until firm and lightly golden, then pulsed with coconut oil, turmeric, ginger, fresh thyme, parsley, and coconut aminos into coarse, panko-like crumbs that cling beautifully to the fish. That sear in a hot skillet before the oven finish is the secret move — it locks the crust in place and builds a deep, caramelized exterior that holds up through roasting. Keeping this kind of recipe completely free of beans, lentils, and peas is usually trickier than it sounds, since many store-bought breadcrumbs and sauces sneak in legume-derived starches or flours, but every single ingredient here is clean and straightforward. Coconut aminos bring a savory, slightly sweet depth that ties the whole crust together without any soy. The result is a weeknight dinner that looks genuinely impressive on the plate — serve it with lemon wedges and a scatter of fresh parsley and it's practically restaurant-worthy.

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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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