Yeast Free Plantain-Crusted Cod
Flaky cod gets a serious upgrade here, coated in a golden crust made entirely from baked and pulsed green plantains. The crust is seasoned with turmeric, ginger, fresh thyme, parsley, and coconut aminos, giving every bite a warm, herbaceous depth that feels anything but plain. Because the crust is built from whole plantains rather than any bread or leavened coating, it's a naturally brilliant solution for anyone avoiding yeast — no substitutions or workarounds needed. The technique is smart: baking the plantain rounds first dries them out so they pulse into coarse, panko-like crumbs that actually stick to the fish and hold their shape through a stovetop sear and a quick oven finish. That two-stage cook gives you a crust that's genuinely crisp on the outside while the cod stays tender and perfectly opaque all the way through. A squeeze of lemon at the end brightens everything up and makes this feel like a restaurant-worthy plate you pulled off on a weeknight.
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!