Seeds Free Plantain-Crusted Cod

Total time40 min

Prep time20 min

Cook time20 min

5.0

(12)

Crispy-crusted fish without a single seed in sight — this cod delivers serious texture and flavor through a genuinely clever swap. Green plantains are baked until firm and golden, then pulsed with coconut oil, turmeric, ginger, fresh herbs, and coconut aminos into a coarse, panko-like crumb that clings beautifully to the fish. The result is a crust that sears up golden and satisfying without any reliance on sesame, sunflower, or other common seed-based coatings that can sneak into store-bought breadcrumbs and spice blends. Coconut aminos add a subtle savory depth that ties the whole crust together, while the turmeric and ginger give it a warm, aromatic edge that makes each bite feel layered and intentional. The technique — sear crust-side down first, then finish in the oven — locks in that crunch so it doesn't go soggy by the time it hits the plate. Flaky, golden, and finished with a squeeze of lemon, this is the kind of weeknight fish dish that feels far more impressive than the effort involved.

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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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