Roasted Cod with Crispy Plantain and Cilantro-Lime Sauce
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you spent all day cooking. The cod is naturally lean and packed with omega 3s, which are amazing for your heart and brain, while the crispy plantains add this wonderful textural contrast that makes the whole dish feel special. The cilantro lime sauce ties everything together with bright, fresh flavors that transport you straight to the tropics. Best part? Most of these ingredients are pantry staples, so it won't break the bank, and everything roasts on one pan for minimal cleanup.
Ella x
Ingredients
- 4cod fillets(6 oz each, patted dry)
- 2plantains(ripe but firm, peeled and cut into 3-inch wedges)
- 5 tablespoonsolive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 118 mlfresh cilantro(roughly chopped)
- 3 tablespoonsfresh lime juice
- 2garlic cloves(minced)
- ¼ teaspoonred chili flakes
- 3 tablespoonsunsweetened coconut flakes(toasted)
- 2lime wedges(for garnish)
- ½ teaspoonpaprika
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Toss plantain wedges with 2 tablespoons of olive oil, half the salt, and a pinch of black pepper on a baking sheet.
Tip: Choose plantains that are yellow with some brown spots for the best balance of sweetness and texture.
- 2
Roast the plantains for 15 minutes on the middle rack until they begin to soften and turn golden on the edges.
- 3
While plantains roast, prepare the cilantro-lime sauce by blending cilantro, lime juice, minced garlic, 2 tablespoons of olive oil, remaining salt, black pepper, and chili flakes in a food processor until smooth.
- 4
Pat the cod fillets dry with paper towels and brush both sides lightly with 1 tablespoon of olive oil. Season each fillet with paprika, salt, and black pepper.
Tip: Dry fish ensures better browning and helps the skin crisp up if left on.
- 5
When the plantains have had their 15 minutes, push them to the side of the baking sheet and place the seasoned cod fillets skin-side up in the cleared space.
- 6
Return the baking sheet to the oven and roast for another 10-12 minutes, until the cod is opaque and flakes easily with a fork.
Tip: Cod is delicate, so avoid overcooking. It should still be moist when you check it.
- 7
Toast the coconut flakes in a dry skillet over medium heat for 2-3 minutes until fragrant and lightly golden, stirring frequently.
Tip: Watch the coconut closely as it burns quickly once it starts to color.
- 8
Plate the roasted plantain wedges and cod fillets together. Drizzle the cilantro-lime sauce over the cod, sprinkle with toasted coconut flakes, and serve with fresh lime wedges on the side.
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