Nitrate & Nitrite Free Plantain-Crusted Cod
Flaky cod gets a seriously unexpected upgrade here, wrapped in a golden crust made entirely from baked and pulsed green plantains. The combination of turmeric, ginger, fresh thyme, parsley, and coconut aminos gives the coating a warm, herbaceous depth that feels far more complex than the ingredient list suggests. Because every component is a whole, unprocessed food, there are no hidden preservatives or cured-meat-style additives to worry about — just clean, real ingredients doing all the heavy lifting. Coconut aminos stand in for soy sauce and bring that savory umami note without any of the additives that can sneak into conventional condiments. The technique is smart too: baking the plantain rounds first drives out moisture so the crust turns genuinely crispy rather than gummy when it hits the hot skillet. A quick sear crust-side down locks in that crunch before the oven finishes the fish to a perfectly opaque, tender 145°F. Finish with a squeeze of lemon and a handful of fresh parsley, and you have a dinner that looks impressive, tastes even better, and keeps things completely clean from start to finish.
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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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