Grilled Cod Roasted Tomatoes Dill

Grilled cod with roasted tomatoes and creamy dill sauce is the kind of dinner I pull out when I want something that feels elegant but comes together with minimal fuss. The cod grills up tender and flakey, the tomatoes burst with caramelized sweetness, and the dill sauce is impossibly smooth and fresh. Whether you are planning a quick weeknight meal or looking to impress a guest, this is a reliable go-to.

I first tried a twist on this dish after an early summer trip to the farmers market and now it is a staple for any night when I want all the flavor without much prep.

Ingredients

• Cod fillets: Fresh wild cod is ideal for a clean taste and firm bite. Try to select fillets of even thickness for even cooking
• Cherry tomatoes: Sweet and juicy. Roasting them brings out their tangy flavor. Use the ripest you can find for best results
• Olive oil: This helps with grilling and roasting. Look for extra virgin for fruity undertones
• Garlic cloves: This infuses the tomatoes with a deeply savory note. Fresh cloves deliver more punch than pre-minced
• Salt and black pepper: Classic seasonings for building flavor. I always taste as I go for balanced seasoning
• Heavy cream: This forms the base of the dill sauce. Choose heavy cream that is fresh and not ultra pasteurized if possible
• Butter: For extra silkiness in the sauce. Use unsalted so you control the saltiness
• Fresh dill: The anise note makes this sauce irresistibly bright. Always use fresh sprigs for the best aroma and color
• Lemon juice: The acid lifts every other flavor. Use freshly squeezed for a clean burst of citrus

Step-by-Step Instructions

Prep the Cod:

Pat each fillet dry with a paper towel to help with browning then sprinkle both sides with salt and black pepper. Drizzle one side with a little olive oil and let them rest at room temperature for a few minutes while you prep the tomatoes

Roast the Tomatoes:

Toss cherry tomatoes in olive oil with minced garlic salt and black pepper until the tomatoes are well coated. Spread them in a single layer on a baking sheet. Roast in a hot oven at four hundred twenty five degrees for about fifteen to twenty minutes until the skins split and blacken in places. The roasted garlic will add rich umami

Grill the Cod:

Heat your grill or grill pan to medium high and brush with oil. Lay fillets carefully on the grill. Let them sear without moving for four to five minutes which creates grill marks and locks in moisture. Flip using a thin spatula and grill the other side until the cod flakes easily with a fork

Make the Creamy Dill Sauce:

In a small pan over medium heat combine heavy cream butter and lemon juice. Stir slowly until the butter melts and the cream thickens slightly which should take two to three minutes. When the sauce is just beginning to coat a spoon stir in a generous handful of chopped fresh dill. Remove from heat and season the sauce to taste

Assemble and Plate:

Arrange the blistered tomatoes on plates. Place grilled cod on top and spoon over the creamy dill sauce. Scatter a little extra chopped dill for that beautiful pop of color and freshness. Serve right away for the best texture

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I have a soft spot for dill The way it perfumes the kitchen as it warms in cream always takes me back to summers at my grandmother‘s house when she would snip fresh dill from her garden for every fish dinner I still think of her every time I make this sauce

Storage Tips

Leftover grilled cod will keep in an airtight container in the fridge for up to two days. To reheat gently warm the fillets in a covered skillet over low heat so they do not dry out. The creamy dill sauce can be reheated over very low heat with a splash of cream to loosen it up if needed

Ingredient Substitutions

If you cannot find cod try another mild white fish like haddock or halibut. Greek yogurt can be swapped for the cream for a tangier lighter dill sauce. For a different herb pair tarragon or chives with the lemon for a change of pace

Serving Suggestions

This dish pairs beautifully with herbed couscous roasted potatoes or a tangy cucumber salad. If you want to round out the table add some warm baguette to mop up the extra sauce

Cultural Context

Grilled white fish with dill is a classic in many Nordic and coastal cuisines. Adding blistered tomatoes and a decadent creamy sauce gives a contemporary update to old world flavors and makes the dish approachable for busy home cooks

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You are never more than twenty minutes away from an elegant, delicious plate of grilled cod with this recipe. It is a weeknight hero and deserves a spot in your regular dinner rotation

Frequently Asked Questions

→ Can I use another type of fish?

Yes, you can substitute cod with other mild white fish like haddock, halibut, or tilapia.

→ How do I know when cod is cooked through?

The cod is done when it easily flakes with a fork and appears opaque throughout, usually after grilling 4–5 minutes per side.

→ What can I serve with this dish?

This pairs well with rice, couscous, or a simple green salad to complement the creamy sauce.

→ Can I make the dill sauce ahead of time?

Yes, you can prepare the sauce in advance and gently reheat before serving to maintain its creamy texture.

→ Is fresh dill necessary?

Fresh dill gives the best flavor, but dried dill can be used; reduce the amount by half for a similar taste.