Paleo Plantain-Crusted Cod

Total time40 min

Prep time20 min

Cook time20 min

5.0

(12)

Flaky white cod gets a serious upgrade here, wrapped in a golden crust made entirely from baked and pulsed green plantains seasoned with turmeric, ginger, fresh thyme, and coconut aminos. The result is a crispy, savory coating that delivers the satisfying crunch of a breaded fillet without a single grain of flour or breadcrumb in sight. Green plantains are the real hero — baking them first dries them out so they blitz into coarse, panko-like crumbs that actually stick and sear beautifully in coconut oil. The technique of searing crust-side down before finishing in the oven locks in that golden texture while keeping the fish perfectly moist and tender all the way through. Coconut aminos add a subtle depth of umami that plays off the warm spices in a way that feels genuinely complex, not like a compromise. A squeeze of lemon over the top right before serving brightens everything and makes this dish feel restaurant-worthy with very little effort. It's the kind of weeknight dinner that makes eating this way feel effortless rather than restrictive.

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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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