Artificial Food Coloring Free Plantain-Crusted Cod
Flaky cod gets a seriously unexpected upgrade here, coated in a crust made from baked-down green plantains blitzed with turmeric, ginger, fresh herbs, and coconut aminos. The result is something crispy, golden, and deeply savory — nothing like a standard breaded fish situation. Every single ingredient in this dish is naturally free of synthetic dyes, which matters more than people realize when it comes to packaged breadcrumbs, seasoning blends, and store-bought sauces that often sneak in artificial colorants. Using whole plantains as the base for the crust sidesteps all of that completely, and the flavor payoff is genuinely impressive. The sear-then-roast method locks in that crust while keeping the cod tender and moist all the way through. A squeeze of lemon at the end brightens everything up and makes it feel restaurant-worthy without any of the ingredient anxiety.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!