This cod is dressed with a breadcrumb garlic and mushrooms style topping!
If you're looking for a baked cod recipe that's easy a little sweet and crunchy this easy almond topped cod is delightful.
Seafood can be any hardy white fish you prefer and the milder tasting fish pairs well with the sweetness of the Amaretto drizzled on top!
If you loved baked cod we have a few more mouth-watering recipes like Baked Haddock with Scallop,s and Lemon, Baked Cod with Roasted Vegetables, and our Christmas Eve 7 Fish Favorites.
Scroll down to get this printable recipe!
Impress Your Guests with Mushroom Topped Baked Cod
This moist buttery-baked cod is a moist delicious alternative to all the lemon garlic recipes and perfect for that seafood lover's next dinner party.
I love the nutty sweetness from the almonds and try my homemade Amaretto on top, it really compliments this plain codfish.
The best thing about this baked cod recipe is you don't have to use seafood and can substitute other boneless alternatives.
Other Fish and Vegetable Suggestions
- flounder
- halibut
- haddock
- thin sliced Mahi Mahi
- any other thin white hardy fish will work also
- for seafood allergies use boneless pork, chicken or turkey breast sliced around 1/2 inch in thickness
- for mushroom allergies substitute:
- sliced tomato
- sauteed spinach chopped
- sliced peppers
- artichoke hearts chopped
- sliced zucchini or yellow squash
- chopped asparagus
- use a different nut flavored liqueur
Some of the Ingredients You Will Need
- cod fillets or chicken breasts filets
- granulated and minced garlic
- Amaretto (I make my own)
- granulated garlic powder
- butter
- mushrooms
- pepper
- breadcrumbs
- olive oil
Step By Step Instructions for Shrimp Stuffed Cod
- Grease a baking dish
- Preheat the oven
- Mix the stuffing
- Top the cod (or boneless chicken breast, turkey or pork with stuffing
- Sprinkle with almonds
- Drizzle with butter and wine
- Bake for 20 minutes (Note: If substituting chicken cooking time will change to 30 minutes and the internal temperature must be 165 degrees in the thickest center.)
- Drizzle with Amaretto
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Seafood Allergies
This topping can be used on different meats for folks allergic to seafood.
We have prepared this seafood dish with boneless thin-sliced chicken breasts or turkey breast however cooking time will change so please read the notes.
This is a wonderful recipe to add to your collection for any seafood or chicken lover.
Amaretto Baked Cod Filets with Mushrooms
Yield: 4
Prep time: 10 MinCook time: 19 MinTotal time: 29 Min
A flaky white fish topped with mushroom stuffing and drizzled with Amaretto and baked with toasted almonds.
Ingredients
- 4 Haddock or Cod Filet another kind of hearty white fish or use thin-sliced boneless chicken breast, turkey breast, or boneless pork tenderloin cut around 1/2 inch thick
- 1/2 cup of Italian flavored bread crumbs
- 4 tablespoons of butter melted
- 6 tablespoons of extra virgin olive oil
- 1/4 cup Amaretto liqueur or another nut flavored liqueur
- 1 clove minced garlic
- 1/2 teaspoon granulated garlic powder
- 1/4 teaspoon black pepper, cayenne pepper, and salt or to taste
- 4 tablespoons chopped mushrooms for stuffing
- 8 ounces of baby Bella chopped Mushrooms and leave 4 or 5mushrooms whole for baking around the pan
- sliced toasted almonds
- Garnish: a few tablespoons of freshly chopped Italian parsley (optional)
Instructions
- In a large greased baking dish lay out the cod to fit.
- In a bowl mix bread crumbs, minced and garlic seasoning, spices, and 3 tablespoons of olive oil, chopped mushrooms, set aside.
- Spoon breadcrumbs on top of each piece of fish.
- Sprinkle sliced almonds generously on top of each piece of fish.
- In a separate bowl, butter and the rest of the olive oil and pour around fish, reserving a little for the top, and drizzle melted butter sauce over nuts.
- Drizzle Amaretto over the fish a few teaspoons on each piece of fish around 10 minutes before serving.
- Add the whole mushrooms to the pan.
- Bake at 350 until browned and fish flakes with a fork for around 20 minutes.
- Served with fresh chopped parsley.
- Note: If substituting pork, turkey, or chicken cooking time will change to 30 minutes and the internal temperature must be 165 degrees in the thickest center.
Notes
Other Fish and Vegetable Suggestions
- flounder
- halibut
- haddock
- thin sliced Mahi Mahi
- any other thin white hardy fish will work also
- for seafood allergies use boneless chicken or turkey breast sliced around 1/2 inch in thickness
- for mushroom allergies substitute:
- sliced tomato
- sauteed spinach chopped
- sliced peppers
- artichoke hearts chopped
- sliced zucchini or yellow squash
- chopped asparagus
- If using chicken breasts or turkey breast check the internal temperature to be at 165 degrees for cooking completion
Nutrition Facts
Calories
380.84Fat (grams)
20.04Sat. Fat (grams)
5.91Carbs (grams)
8.30Fiber (grams)
1.06Net carbs
7.24Sugar (grams)
3.91Protein (grams)
36.97Sodium (milligrams)
416.48Cholesterol (grams)
120.96Pin this recipe
Don't Miss Our Other Seafood Favorite Recipes!
Italian White or Red Chowder
Cioppino Fish Stew
I have never paired amaretto with fish (in truth - I just drink the stuff - the amaretto - not the fish). I love it with the mushrooms - and this is so autumn-earthy - a nice twist for fish.
ReplyDeleteStunning...
ReplyDeleteWhat an original recipe! I've never used the amaretto for savory dishes. Very interesting, it looks delicious. Bye bye dear, happy Halloween
ReplyDeleteI have a whole bottle of Amaretto in the kitchen! The pair of liquor and cod sounds really fascinating!
ReplyDeleteWonderful recipe. Love it!
ReplyDeleteI love Amaretto! I have only used it in dessert recipes and cocktails though. This sounds like such a creative and delicious combination. Great idea!
ReplyDeleteThis looks delicious, wonderful post!
ReplyDeleteGreat combo of ingredients. And I just saw fresh cod at the market today but didn't get it. Bet the taste of amaretto is great with it!
ReplyDeleteYum, Claudia. Your foods always makes me reminisce about my days in Atlanta working at nice Italian restaurants. Oh how I long for those days;)
ReplyDeleteOh, and I hope you have a Happy Halloween, Claudia!
This looks absolutely fabulous.
ReplyDeleteThis looks great Claudia!Perfect Fall/Winter fare. What are you cooking for Halloween?
ReplyDeletei was looking the best amaretto recipe and finally i find your amaretto cheesecake recipe.
ReplyDeletelooks lovely with mushroom
ReplyDeleteThis recipe is for me. Love the fish, love the Amaretto flavor and mushrooms? ..terrific recipe, Claudia.
ReplyDeleteI would not have thought to pair fish with amaretto, but this is s beautiful recipe that seems the very essence of autumn!! Beautiful!
ReplyDeleteWell...minus the cod(really not a fan)...I'll certainly have to try making this dish with one of my favourite fish filets. Great idea about enhancing it with Amaretto...wouldn't have thought of this particular pairing ;o)
ReplyDeleteThanks for the idea once again.
Flavourful wishes,
Claudia
Oh! This looks delightful! I have already used amaretto in the sauce with chicken - it was absolutely perfect! Now, this is definitely a recipe to try!
ReplyDeletegah, you're giving me more evil ideas for amaretto! this looks too delicious not to enjoy! must. have. it.
ReplyDeleteThere is something so brilliant about mushrooms and cooked this way it takes it to the next level.
ReplyDeleteThis recipe was insanely delicious! The added amaretto really took it to the next level and gave it such a unique flavor. Really enjoyed it!
ReplyDeleteWow, what great flavors! I absolutely LOVE amaretto and this recipe was a great way to use it. Thanks so much for another great one!
ReplyDeleteMy family loves cod. I never prepared it with mushrooms. Must try this.
ReplyDeleteWe had flounder in the freezer and used it instead of the cod. It was divine!
ReplyDelete