Save If you need a fast dinner that tastes like it came from a top-notch restaurant, this Grilled Cod with Roasted Tomatoes and Creamy Dill Sauce is a dream. Each bite balances smoky grilled cod and juicy bursts of roasted cherry tomatoes, all finished with a silky dill sauce that feels rich but never heavy. It is one of those healthy dinners you can whip up in less than half an hour and still feel proud serving to guests or family. Every time I make this dish, I wonder why I do not do it more often because it is stunningly delicious yet so simple.
My family always fights over the last bit of sauce so I make a double batch. The smell of the roasting tomatoes brings everyone running to the kitchen.
Ingredients
- Fresh cod fillets: About six ounces each deliver a tender flakey bite Wild caught cod has the best texture and flavor
- Cherry tomatoes: Provide a sweet acidity and burst beautifully when roasted Go for ripe tomatoes with a shiny firm skin
- Olive oil: Essential to achieve those jammy roasted tomatoes Choose a fruity extra virgin oil if possible
- Fresh garlic: Brightens everything Use fresh cloves for the best taste
- Salt and black pepper: Deepen and highlight each flavor Use sea salt and freshly cracked pepper for better aroma
- Heavy cream: Builds the creamy base of the sauce Select a brand without thickeners or gums
- Butter: Smooths out the sauce and adds just the right gloss European style if you are feeling fancy but any good butter will work
- Fresh dill: Adds a cool herbal lift Always use vibrant green sprigs with feathery leaves
- Lemon juice: Provides acidity that ties it all together Freshly squeezed makes a big difference
Instructions
- Prepare the Cod:
- Pat the cod fillets dry thoroughly with paper towels Season both sides generously with salt and pepper Drizzle them with olive oil and rub lightly to ensure even coating and flavor
- Roast the Tomatoes:
- In a bowl toss the cherry tomatoes with olive oil minced garlic salt and pepper until evenly coated Spread them in a single layer on a parchment lined baking sheet Roast at four hundred twenty five degrees until tomatoes blister and char slightly usually fifteen to twenty minutes The edges should be caramelized for best flavor
- Grill the Cod:
- Preheat your grill or grill pan to medium high The surface should be hot enough that a drop of water sizzles immediately Place the cod skin side down Cook about four to five minutes per side turning once when the underside is deeply golden and the flesh starts to flake gently Remove the fillets and keep them warm
- Make the Creamy Dill Sauce:
- In a small saucepan combine heavy cream butter and fresh lemon juice Cook gently over medium heat stirring often until thickened enough to coat a spoon two to four minutes Take off the heat and add chopped fresh dill Stir well and season to taste
- Assemble and Serve:
- Spoon the roasted tomatoes onto plates Arrange the grilled cod fillets over them Generously drizzle with warm creamy dill sauce Add more fresh dill for garnish if you wish Serve right away
Save Fresh dill is the star for me and I always add a little extra My kids love to help with the roasting and assembling which makes this dish more special every time we make it
Storage Tips
Leftover cod and tomatoes can be stored in an airtight container in the refrigerator for up to two days I like to keep the sauce separate and rewarm both gently over low heat to prevent the fish from drying out The dill sauce may thicken as it cools just stir in a touch of milk or warm water to loosen it to your liking
Ingredient Substitutions
If you cannot find cod any firm white fish such as haddock or halibut will work in this recipe For a lighter sauce swap half the cream for Greek yogurt or use sour cream for a tangier finish Dried dill can work in a pinch but fresh provides the most flavor
Serving Suggestions
Serve this dish with a simple green salad and crusty bread to soak up the extra sauce The cod is also delicious over a bed of quinoa or couscous for a more filling meal A glass of crisp white wine like Sauvignon Blanc matches the lemon and dill beautifully
Cultural and Historical Context
Cod has long been a staple in European and American coastal cooking prized because it is abundant and sturdy enough for grilling The dill sauce nods to Scandinavian flavors where fish and fresh herbs are everyday ingredients Tomato roasting is a Mediterranean trick that brings natural sugars forward making this dish a global comfort classic
Seasonal Adaptations
In summer switch cherry tomatoes for heirloom varieties for color and sweetness In colder months serve the cod and sauce over roasted root vegetables Fresh basil or tarragon can sub in for dill if you want a new herbal twist
Success Stories
A friend made this dish for Easter and everyone from kids to grandparents went for seconds even those who do not typically eat fish Guests raved about how fancy dinner felt with minimal effort This recipe has won over many so called picky eaters in my circle
Freezer Meal Conversion
Grilled cod does not freeze well once cooked so I recommend making this dish fresh However the dill sauce can be made ahead and frozen in small portions just thaw overnight in the fridge and reheat gently The roasted tomatoes hold up surprisingly well in the freezer for up to a month
Save This recipe is easy enough for weeknights but impressive for entertaining. The sauce, tomatoes, and fish come together in a way that will keep everyone asking for more.
Recipe Questions
- → How do you prevent cod from sticking to the grill?
Ensure the grill is very hot and brush cod fillets with oil before grilling. Use a fish spatula for easy turning and only flip once during cooking.
- → What type of tomatoes work best with grilled cod?
Cherry tomatoes are ideal as they roast quickly, become sweet and caramelized, and don’t require peeling or seeding.
- → Can I substitute dried dill for fresh dill in the sauce?
Dried dill can be used in a pinch, but fresh dill provides a more vibrant flavor and appealing garnish.
- → How do you know when cod is cooked through?
Cod is done when it flakes easily with a fork and turns opaque. Grill each side for about 4–5 minutes, depending on thickness.
- → What sides pair well with this dish?
Steamed vegetables, roasted potatoes, or a light salad complement the flavors and textures perfectly.