Peanut 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 crust is seasoned with turmeric, ginger, fresh thyme, parsley, and coconut aminos, giving every bite a warm, herby depth that feels way more complex than the ingredient list suggests. Searing it crust-side down first locks in that crispy texture before a quick oven finish cooks the fish through to tender, flaky perfection. For anyone navigating nut-free cooking, this recipe is a breath of fresh air — every single ingredient is straightforward and easy to verify, with no ambiguous coatings or store-bought breadcrumbs to second-guess. The plantain crumb mimics the satisfying crunch of a panko crust without any of the usual cross-contamination concerns that come with conventional breading. A squeeze of lemon over the top right before serving brightens everything up and makes it feel genuinely restaurant-worthy. It's the kind of weeknight fish dish that surprises people in the best possible way.
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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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