Pecan Free Plantain-Crusted Cod
Flaky cod gets a seriously creative 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 a splash of coconut aminos, giving every bite a warm, herbaceous depth that feels anything but ordinary. Because the coating is built from whole plantains rather than any nut-based meal or breadcrumb blend, it's a naturally safe choice for anyone navigating tree nut concerns without sacrificing that satisfying crunch. The technique is smart — baking the plantain rounds first drives out moisture so they crisp up beautifully in the skillet before the whole pan finishes in the oven. That sear-then-roast method locks in the crust and keeps the fish tender and perfectly opaque all the way through. A squeeze of lemon at the end brightens everything up and makes this feel like a proper restaurant-quality plate. It's the kind of weeknight dinner that looks impressive but follows a straightforward, repeatable process anyone can nail.
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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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