Pistachio Free Plantain-Crusted Cod
Flaky cod gets a serious 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 far more complex than the ingredient list suggests. Because the crust is built from whole plantains rather than any nut-based coating, 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 dries them out so they pulse into coarse, panko-like crumbs that actually stick to the fish and hold up through searing and roasting. A quick sear crust-side down locks in that golden texture before the oven finishes the job, leaving the cod perfectly opaque and tender at the center. Finished with a squeeze of lemon and a scatter of fresh parsley, this is the kind of weeknight dinner that looks and tastes like you really tried.
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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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