Pork Free Plantain-Crusted Cod
Flaky cod gets a serious upgrade here, coated in a golden crust made entirely from baked and pulsed green plantains seasoned with turmeric, ginger, fresh thyme, and coconut aminos. The result is a crust that's crispy, deeply savory, and completely free from any pork-derived ingredients — no lard, no bacon fat, no hidden animal byproducts to second-guess. Green plantains are the real star, baked until firm and dry before being blitzed into coarse, panko-like crumbs that cling beautifully to the fish. The sear-then-roast method locks in that satisfying crunch while keeping the cod tender and moist all the way through. Coconut oil does all the heavy lifting in both the crust and the skillet, adding a subtle richness that plays perfectly against the brightness of a fresh lemon squeeze at the table. It's an impressive plate that looks like it came from a restaurant but comes together with straightforward technique and a short ingredient list. Whether you're cooking for a crowd or just treating yourself to something a little special on a weeknight, this one delivers.
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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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