Baked Plantain and Saltfish Pie with Caribbean Flavors

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A savory baked pie combining sweet ripe plantains and flaky saltfish with island spices, perfect as a flavorful Caribbean comfort dish. This Caribbean-inspired comfort-food recipe, ready in about 70 minutes, layers ripe plantains, salted cod (saltfish), olive oil into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 360 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 50 min Serves 6 Caribbean cuisine 360 cal/serving

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Ingredients

3 large peeled and sliced ripe plantains
8 oz soaked and flaked salted cod (saltfish)
2 tbsp olive oil
1 small diced yellow onion
2 minced garlic cloves
1 minced, optional for heat scotch bonnet pepper
1 medium diced tomato
1 tsp chopped fresh thyme
1/2 tsp black pepper
2 beaten eggs
1/4 cup milk
1/2 cup grated cheddar cheese
1/4 tsp salt

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Instructions

Step 1: Preheat oven to 375°F. Boil 3 large peeled and sliced ripe plantains in salted water for 15 minutes until tender. Drain and mash until smooth.
Step 2: In a skillet, heat 2 tbsp olive oil over medium heat. Sauté 1 small diced yellow onion, 2 minced garlic cloves, and 1 minced scotch bonnet pepper for 3-4 minutes until softened and fragrant.
Step 3: Add 8 oz soaked and flaked salted cod, 1 medium diced tomato, and 1 tsp chopped fresh thyme. Cook for 5 minutes until well combined and heated through. Season with 1/2 tsp black pepper.
Step 4: In a bowl, whisk 2 beaten eggs with 1/4 cup milk, 1/4 tsp salt, and 1/2 cup grated cheddar cheese.
Step 5: In a greased baking dish, layer half the mashed plantains as the base, spread the saltfish mixture evenly over it, then top with the remaining mashed plantains. Pour the egg mixture evenly over the top.
Step 6: Bake for 25-30 minutes until the top is golden and set. Let cool slightly before slicing and serving warm.