Mushroom Free Plantain-Crusted Cod
Flaky cod gets a seriously unexpected upgrade here, coated in a crust made entirely from baked and pulsed green plantains seasoned with turmeric, ginger, fresh thyme, and coconut aminos. The result is a golden, slightly crispy exterior with warm, earthy flavor that feels far more exciting than a standard breadcrumb coating. Because the crust is built from whole plantain rounds that are oven-dried before processing, it clings beautifully to the fish and holds its texture through both the sear and the roast. There's nothing in this recipe that comes anywhere near fungi — every ingredient is clean, whole, and easy to verify, which makes it a genuinely stress-free option for anyone navigating that particular restriction. The sear-then-roast method is the real secret weapon: starting crust-side down in a hot skillet locks in that golden color, while finishing in the oven ensures the cod cooks through gently without drying out. A squeeze of lemon at the end brightens everything up and lets the savory, herb-forward crust really shine. This is the kind of weeknight dinner that looks impressive enough to serve to guests without requiring much more than a food processor and one skillet.
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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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