Turkey 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 coconut aminos. The result is something that looks and eats like a restaurant-worthy piece of fish — crispy on the outside, tender and opaque all the way through — with zero breadcrumbs or grain-based coatings in sight. Green plantains are the real hero, baked until firm and dry before hitting the food processor, which gives the crust that satisfying panko-like texture without any of the usual suspects. Coconut oil does double duty here, both in the crust mixture and in the skillet for searing, so every element of the dish stays completely consistent with a poultry-free kitchen. The sear-then-roast method is what locks everything in — starting crust-side down in a hot pan builds that golden shell before the oven finishes the cook gently and evenly. A squeeze of lemon and a scatter of fresh parsley at the end keeps it bright and clean. This one is genuinely impressive enough for company but straightforward enough to pull off on a weeknight.
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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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