Wheat Free Plantain-Crusted Cod
Crispy, golden, and genuinely impressive, this cod dish proves you don't need a single grain of wheat to get that satisfying crunch on a piece of fish. The crust is built entirely from baked green plantains pulsed with coconut oil, turmeric, ginger, fresh herbs, and coconut aminos — ingredients that are naturally free from wheat and its derivatives, no substitutions required. Green plantains are starchy enough to mimic the texture of panko breadcrumbs when dried out in the oven and roughly processed, so the crust actually holds together and sears beautifully in the pan. The two-step cook — sear crust-side down first, then finish in the oven — locks in that golden exterior while keeping the cod flaky and moist all the way through. Turmeric and ginger give the crust a warm, aromatic depth, while the fresh parsley and thyme keep things bright and herbaceous. It's the kind of weeknight dinner that looks like you put in serious effort, even though the technique is completely approachable. A squeeze of lemon over the top right before serving ties everything together.
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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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