Seed Oil Free Plantain-Crusted Cod

Total time40 min

Prep time20 min

Cook time20 min

5.0

(12)

Flaky white cod gets a serious upgrade here, coated in a golden crust made entirely from baked green plantains, fragrant herbs, and coconut aminos — no breadcrumbs, no canola oil, no shortcuts that compromise the ingredient list. Cooking without refined seed oils can feel limiting when you want something with real texture and crunch, but baking the plantain rounds first to dry them out, then pulsing them into coarse crumbs, solves that problem beautifully. The crust clings to the fish, sears up crisp in coconut oil, and finishes in the oven so the cod stays moist and tender all the way through. Turmeric and ginger give the crust a warm, earthy depth, while fresh parsley and thyme keep it bright — it tastes far more complex than the ingredient list suggests. Every fat used here is coconut oil, so there's nothing hidden to second-guess. A squeeze of lemon over the top right before serving pulls the whole dish together and makes it feel genuinely restaurant-worthy on a weeknight 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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