Paraben Free Plantain-Crusted Cod
Flaky cod gets a seriously satisfying makeover here, wrapped in a golden crust made entirely from baked and pulsed green plantains. The crust is seasoned with turmeric, ginger, fresh thyme, parsley, and coconut aminos, so every bite delivers warmth and depth without relying on any conventional preservatives or synthetic additives that can sneak into store-bought coatings and marinades. Coconut oil does double duty — it goes into the crust mixture and into the pan for searing — keeping the ingredient list tight and clean from start to finish. The technique of searing crust-side down first is the secret to getting that crust to lock on and turn genuinely crispy before the skillet goes into the oven to finish the fish through. Cod is a mild, forgiving fish that pairs beautifully with bold spice blends, and this plantain coating gives it a slightly nutty, starchy bite that feels more like a restaurant plate than a weeknight dinner. A squeeze of lemon at the end brightens everything up and cuts through the richness of the coconut oil perfectly. If you've been searching for a coating method that skips the usual processed breadcrumbs and still delivers real crunch, this one is going to earn a permanent spot in your rotation.
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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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