Sesame Free Plantain-Crusted Cod

Total time40 min

Prep time20 min

Cook time20 min

5.0

(12)

Flaky cod gets a seriously unexpected upgrade here, with a golden crust made entirely from baked and pulsed green plantains. The crust is seasoned with turmeric, ginger, fresh thyme, parsley, and coconut aminos, giving every bite a warm, herby depth that feels far more complex than the ingredient list suggests. For anyone navigating sesame allergies, this is the kind of recipe that proves you don't need tahini, sesame oil, or any of the usual suspects to build real flavor and satisfying crunch. The technique is smart — baking the plantain rounds first dries them out so they pulse into coarse, panko-like crumbs that actually stick to the fish and hold up through a stovetop sear and a quick oven finish. That two-step cook gives you a crust that's genuinely crispy on the outside while the cod stays tender and moist all the way through. A squeeze of lemon at the end brightens everything up and makes this feel like a restaurant-worthy plate you pulled off on a weeknight.

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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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