Gluten Free Plantain-Crusted Cod

Total time40 min

Prep time20 min

Cook time20 min

5.0

(12)

Crispy-crusted fish without a breadcrumb in sight — this dish pulls it off beautifully using green plantains as the star of the coating. The plantains are baked until firm and golden, then pulsed with coconut oil, turmeric, ginger, fresh herbs, and coconut aminos into a coarse, panko-like crumb that clings to the cod and sears into something genuinely crunchy and deeply savory. That sear-then-roast method is the real secret: starting crust-side down in a hot skillet locks in the texture before the oven finishes the fish through to a perfectly flaky 145°F. Coconut aminos stand in for soy sauce without any wheat, keeping every single component naturally free of gluten — no swaps or substitutions needed. The turmeric and ginger give the crust a warm, slightly earthy depth that pairs brilliantly with a squeeze of lemon at the table. It looks impressive enough for company but comes together with straightforward steps that any home cook can follow with confidence.

About Fig

Fig 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!