Grilled Cod Roasted Tomatoes Dill (Print Version)
# Ingredients:
→ Seafood
01 -
4 cod fillets (approximately 170 g each)
→ Vegetables
02 -
2 cups cherry tomatoes
03 -
2 garlic cloves, minced
→ Fats and Oils
04 -
2 tablespoons olive oil
05 -
2 tablespoons butter
→ Dairy
06 -
1/2 cup heavy cream
→ Herbs and Seasoning
07 -
2 tablespoons fresh dill, chopped (plus additional dill for garnish)
08 -
Salt, to taste
09 -
Black pepper, to taste
10 -
1 tablespoon lemon juice
# Instructions:
01 -
Set oven temperature to 220°C. Prepare for roasting.
02 -
Pat cod fillets dry with paper towels. Season both sides with salt and black pepper. Drizzle fillets with 1 tablespoon olive oil.
03 -
Toss cherry tomatoes with 1 tablespoon olive oil, minced garlic, salt, and black pepper. Arrange on a baking sheet and roast for 15–20 minutes until tomatoes are blistered and slightly charred.
04 -
Preheat grill or grill pan over medium-high heat. Place prepared cod fillets on the grill and cook for 4–5 minutes per side, until flesh is opaque and flakes easily with a fork.
05 -
In a small saucepan over medium heat, combine heavy cream, butter, and lemon juice. Stir gently until mixture is warm and slightly thickened, about 3–5 minutes. Remove from heat and fold in chopped dill. Season with salt and black pepper.
06 -
Arrange roasted tomatoes on serving plates. Top with grilled cod fillets and drizzle with creamy dill sauce. Garnish with additional fresh dill if desired.
# Notes:
01 -
For even grilling, ensure cod fillets are at room temperature before placing on the grill.