Pescatarian Plantain-Crusted Cod

Total time40 min

Prep time20 min

Cook time20 min

5.0

(12)

Flaky 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 something that looks and eats like a restaurant-worthy centerpiece — crispy on the outside, tender and opaque all the way through. Green plantains bake down into firm, starchy crumbs that cling to the fish beautifully, giving you that satisfying crunch without a single breadcrumb in sight. The sear-then-roast method is the real secret: starting crust-side down in a hot skillet locks in that golden color before the oven finishes the job gently and evenly. Everything here is naturally free of grains and gluten-containing ingredients, so it works for a wide range of eaters at the table without any substitutions or workarounds. A squeeze of lemon and a scatter of fresh parsley at the end keeps things bright and clean. This is the kind of weeknight fish dish that makes people ask for the recipe before they've even finished their plate.

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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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