Crispy Cod with Prosciutto and Brussels Sprouts

Cod made crispy with a yucan coating and served alongside crispy prosciutto and lightly-caramelized brussels sprouts. This one-sheet pan meal is AIP + Paleo and Whole30 compliant. 

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Alyssa Reaves


  • 1 pound cod
  • 4 ounces cassava bread or cassava strips
  • 1/4 cup parsley
  • 1 teaspoon sea salt, plus extra for sprinkling over
  • 1/2 cup coconut milk
  • 12 ounces brussels sprouts
  • 3-4 ounces prosciutto
  • 1 1/2 Tablespoon solid cooking fat


  1. Preheat oven to 450 degrees. Cover a large baking sheet with parchment paper or silicone mat. Cut cod into 4 pieces.

  2. Cut cod into 4 pieces.

  3. Place cassava strips or cassava bread in food processor and pulse until finely ground. Add to a large plastic bag. 

  4. Chop parsley fine, then add to bag along with 1 teaspoon sea salt. Shake bag to mix contents.

  5. Pour coconut milk into small bowl. 

  6. Cut brussels sprouts in half and spread around outside of pan, making some space in the center for cod.

  7. Cut the prosciutto into small pieces (or tear apart with hands) and sprinkle on top of brussels sprouts.

  8. Taking your cod one piece at a time, dip in coconut milk then place in plastic bag and rotate till fully coated. Place in center of baking pan.

  9. Spread the 1 1/2 Tablespoons of solid cooking fat over the brussels sprouts and prosciutto.

  10. Bake for 10-15 minutes, until fish flakes easily with fork. Check midway and toss veggies and prosciutto around. Serve alongside some roasted sweet potatoes or a simple side salad. Enjoy!!