Lupin Free Plantain-Crusted Cod

Total time40 min

Prep time20 min

Cook time20 min

5.0

(12)

Flaky cod gets a seriously impressive makeover 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 coconut aminos, giving every bite a warm, herby depth that feels far more complex than the ingredient list suggests. Because the whole thing is built around whole-food, grain-free ingredients, there's no need to scan labels for hidden legume flours or flour blends that can sneak into conventional breaded fish recipes. The technique is smart — baking the plantain rounds first drives out moisture so they crisp up beautifully in the pan, then the fillets finish in the oven for perfectly cooked, opaque fish all the way through. A quick sear crust-side down locks in that golden crunch before the gentle roast does the rest of the work. Finished with a squeeze of lemon and a scatter of fresh parsley, this is the kind of weeknight dinner that looks like you tried a lot harder than you actually did.

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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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