Rice Free Plantain-Crusted Cod
Flaky cod gets a serious upgrade here, coated in a golden crust made entirely from baked and pulsed green plantains — no breadcrumbs, no grains, no fillers. The plantains are dried out in the oven first, then blitzed with coconut oil, turmeric, ginger, fresh herbs, and coconut aminos until they hit that perfect panko-like texture. It's a clever workaround that delivers real crunch without a single grain of rice or wheat in sight. The sear-then-roast method locks in that crispy crust while keeping the cod tender and moist all the way through — it's the kind of technique that makes a weeknight dinner feel genuinely impressive. Earthy turmeric and bright thyme give the crust a warm, aromatic depth, while a squeeze of lemon at the end cuts right through the richness of the coconut oil. If you've been missing that satisfying crunch that usually comes from a breaded fillet, this one is going to hit the spot in the best possible way.
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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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