Walnut Free Plantain-Crusted Cod

Total time40 min

Prep time20 min

Cook time20 min

5.0

(12)

Flaky cod gets a serious upgrade here, coated in a golden crust made entirely from baked and pulsed green plantains seasoned with turmeric, ginger, fresh thyme, and coconut aminos. The result is something genuinely unexpected — crispy, savory, and a little earthy, with none of the tree nut concerns that can make crusted fish recipes tricky to navigate. Green plantains bake down into firm, dry rounds that pulse into coarse crumbs with just the right texture, behaving almost like panko but with way more character. The sear-then-roast method is the real secret: starting the fillets crust-side down in a hot skillet locks in that golden exterior before the oven finishes the job gently and evenly. Every ingredient in this recipe is naturally free from walnuts and walnut-derived products, so there's no need to scrutinize labels or swap anything out. Finish with a squeeze of lemon and a scatter of fresh parsley, and you've got a dinner that looks far more impressive than the effort it actually takes.

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!