Xanthan Gum Free Plantain-Crusted Cod
Flaky cod gets a seriously impressive makeover here, wrapped in a golden crust made entirely from baked and pulsed green plantains. The crust is seasoned with turmeric, ginger, fresh thyme, parsley, and coconut aminos, so every bite delivers warmth and depth without relying on any grain-based coatings or stabilizers. For anyone navigating recipes that typically sneak in thickeners or binding agents, this one is naturally free of all that — the plantain crumbs hold together beautifully on their own once seared in coconut oil. The technique is smart: baking the plantain rounds first dries them out so they pulse into coarse, panko-like crumbs that actually crisp up in the pan instead of turning soggy. A quick sear crust-side down locks in that golden texture before the skillet goes into the oven to finish the fish through gently. The result is a restaurant-worthy fillet with a satisfying crunch on top and tender, opaque cod underneath — finished with a squeeze of lemon and a scatter of fresh parsley if you like. It's the kind of weeknight dinner that looks far more complicated than it actually is.
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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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