Shellfish Free Plantain-Crusted Cod
Flaky white cod gets a seriously unexpected upgrade here, coated in a crust made from baked and pulsed green plantains seasoned with turmeric, ginger, fresh thyme, and coconut aminos. The result is a golden, slightly crispy exterior with earthy, herbaceous depth that feels far more interesting than your average breaded fish. Because the crust is built entirely from whole plantains and pantry spices, there's no wheat, no breadcrumbs, and absolutely no shellfish-derived ingredients hiding anywhere in the recipe — a real win when so many coated fish dishes rely on shared fryers or mystery seasoning blends. The technique is smart: baking the plantain rounds first drives out moisture so they pulse into coarse, panko-like crumbs that actually hold together when pressed onto the fillets. A quick sear crust-side down locks in that crunch before the oven finishes the job gently, keeping the cod tender and perfectly opaque all the way through. A squeeze of lemon and a scatter of fresh parsley at the end brightens everything up and makes it look like something you'd order at a nice restaurant. It's the kind of weeknight dinner that genuinely surprises people.
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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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