Gelatin Free Plantain-Crusted Cod
Flaky cod gets a serious upgrade here, wrapped in a golden crust made entirely from baked and pulsed green plantains seasoned with turmeric, ginger, fresh thyme, and coconut aminos. The result is a crust that's crispy, deeply savory, and completely free of any animal-derived setting agents or hidden additives — just whole, recognizable ingredients from start to finish. Green plantains are the secret weapon: baked until firm and dry, then blitzed to a coarse, panko-like crumb that clings to the fish and sears beautifully in coconut oil. The sear-then-roast method gives you a crust that's genuinely crunchy on the outside while keeping the cod moist and tender all the way through. Coconut aminos bring a subtle umami depth that plays off the brightness of fresh parsley and lemon, making this feel restaurant-worthy without any complicated steps. It's the kind of weeknight fish dinner that looks impressive on the plate and tastes even better than it looks.
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!