Nightshade Free Plantain-Crusted Cod
Flaky, golden cod gets a seriously satisfying makeover here, with a crust made entirely from baked and pulsed green plantains seasoned with turmeric, ginger, fresh herbs, and coconut aminos. The result is a crispy, savory coating that behaves a lot like a breadcrumb crust — without a single grain of wheat or any of the nightshade ingredients that can sneak into standard seasoned coatings. Skipping tomatoes, peppers, and paprika doesn't mean skipping flavor; the warm earthiness of turmeric and ginger does serious heavy lifting alongside the bright parsley and thyme. The technique is straightforward: bake the plantain rounds first to dry them out, pulse them into coarse crumbs, sear the crust side down in coconut oil until golden, then finish in the oven for perfectly opaque, tender fish. That two-stage cook gives you a crust that actually stays put instead of sliding off the moment you plate it. A squeeze of lemon at the end cuts through the richness and makes the whole dish feel light and fresh. It's the kind of weeknight dinner that looks impressive enough to serve to guests without any extra effort.
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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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