Roasted Cod with Crispy Plantain and Cilantro-Lime Sauce
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Delicate flaky cod fillet paired with golden-brown roasted plantain wedges, topped with a vibrant cilantro-lime sauce and finished with toasted coconut. A light yet satisfying dish that brings together tropical and Mediterranean flavors.
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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