Nutmeg Free Plantain-Crusted Cod

Total time40 min

Prep time20 min

Cook time20 min

5.0

(12)

Flaky cod gets a seriously unexpected upgrade here, with a golden crust made entirely from baked and pulsed green plantains. The crust mixture comes together in a food processor with coconut oil, turmeric, ginger, fresh parsley, thyme, and coconut aminos — warm, herby, and just a little savory-sweet without a trace of the spice blends that so often sneak nutmeg into otherwise simple dishes. Green plantains bake down into firm, slightly sticky crumbs that cling to the fish beautifully and crisp up in the pan before the whole skillet finishes in the oven. The technique here is what makes it work: a quick sear crust-side down locks in that golden texture, then a short roast brings the cod all the way through to tender and opaque. It's a two-step method that sounds fancier than it actually is, and the payoff on the plate looks genuinely impressive. Serve it straight off the wire rack with a squeeze of lemon and a handful of fresh parsley, and you've got a weeknight dinner that feels like it belongs in a restaurant. Clean, bold flavors, zero compromise.

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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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