Oats Free Plantain-Crusted Cod

Total time40 min

Prep time20 min

Cook time20 min

5.0

(12)

Crispy-crusted fish doesn't have to rely on breadcrumbs or rolled oats to get that satisfying crunch — and this plantain-crusted cod is proof. Green plantains are baked until firm and golden, then pulsed in a food processor with coconut oil, turmeric, ginger, fresh herbs, and coconut aminos to create a coarse, fragrant crust that clings beautifully to each fillet. The result is a coating with real texture and depth, seasoned with warm spice and a savory umami note that makes every bite genuinely interesting. A quick sear locks the crust in place before the fillets finish roasting in the oven, so you get that golden exterior with perfectly flaky, opaque fish inside. It's a smart technique that works entirely with whole-food ingredients — no grains, no fillers, nothing that could sneak in a hidden allergen. Serve it with lemon wedges and a scatter of fresh parsley for a plate that looks and tastes like it came from a restaurant kitchen.

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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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