Soy Free Plantain-Crusted Cod
Flaky cod gets a serious upgrade here, wrapped in a golden crust made entirely from baked and pulsed green plantains seasoned with turmeric, ginger, fresh thyme, and parsley. The result is a crust with real texture and depth — think panko-style crunch, but built from whole ingredients with zero grain or soy in sight. Coconut aminos step in to add that savory, umami-forward note that soy sauce would normally provide, so nothing feels missing from the flavor profile. The technique is smart: baking the plantain rounds first drives out moisture before they hit the food processor, which is what gives the crust its satisfying bite instead of turning soggy in the pan. A quick sear crust-side down locks in that golden color, then a short roast finishes the fish through gently so it stays moist and tender all the way to the center. It's the kind of dish that looks impressive on the plate but follows a straightforward process from start to finish. A squeeze of lemon at the table ties everything together beautifully.
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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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