Pregnancy Friendly Plantain-Crusted Cod
Cod is one of those lean, mild proteins that works beautifully during pregnancy, and this recipe dresses it up in a way that feels genuinely special. The crust is made from baked green plantains pulsed with coconut oil, turmeric, ginger, fresh parsley, thyme, and coconut aminos — no breadcrumbs, no mystery additives, just whole ingredients you can feel good about. Turmeric and ginger bring gentle warmth without anything overpowering, and the coconut aminos keep the flavor savory and rich without added soy. The fish is seared crust-side down first to lock in that golden crunch, then finished in the oven until it hits a safe internal temperature of 145°F — no guesswork, no undercooked fish worries. That step matters a lot when you're eating for two and need to be confident the protein is fully cooked through. The result is flaky, satisfying cod with a crust that's crispy on the outside and just a little herby and fragrant all the way through. A squeeze of lemon at the end brightens everything up and makes it feel like a proper restaurant-worthy plate.
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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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