Grilled Cod with Roasted Tomatoes & Creamy Dill Sauce

This delightful recipe features flaky grilled cod paired with sweet blistered roasted cherry tomatoes and a luscious, creamy dill sauce. It's a perfect light yet satisfying meal that comes together quickly, ideal for a weeknight dinner.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Seafood

Ingredients Equipment Method Notes

Ingredients

4 fillets cod fillets About 6 oz each, pat dry before seasoning for best results.
2 cups cherry tomatoes Roast until blistered and slightly charred for best flavor.
2 tbsp olive oil Used for both cod and tomatoes.
2 cloves garlic cloves Minced for even flavor distribution in the tomatoes.
variable g Salt Adjust seasoning to your preference.
variable g Black pepper Freshly ground is recommended for best flavor.
0.5 cup heavy cream For a rich and creamy dill sauce.
2 tbsp butter Adds richness and smoothness to the dill sauce.
2 tbsp fresh dill, chopped Use fresh dill for the best flavor; reserve some for garnish.
1 tbsp lemon juice Freshly squeezed lemon juice brightens the sauce.

Equipment

Grill or Grill Pan
Baking Sheet
Small Saucepan

Method

Pat cod fillets dry and season generously with salt and pepper. Drizzle the fillets with 1 tablespoon of olive oil.
In a separate bowl, toss the cherry tomatoes with the remaining 1 tablespoon of olive oil, minced garlic, a pinch of salt, and pepper.
Preheat your oven to 425°F (220°C). Spread the seasoned tomatoes evenly on a baking sheet and roast for 15–20 minutes, or until they are blistered and slightly charred.
While the tomatoes are roasting, heat a grill or grill pan over medium-high heat. Grill the cod fillets for 4–5 minutes per side, until they are cooked through and flake easily with a fork.
In a small saucepan, combine the heavy cream, butter, and lemon juice. Place over medium heat and stir continuously until the mixture is warm and slightly thickened, which should take about 3–5 minutes. Stir in the chopped dill and season the sauce with salt and pepper to taste.
To serve, arrange the roasted tomatoes on plates, top with the grilled cod fillets, and generously drizzle with the creamy dill sauce. Garnish with extra fresh dill if desired.

Notes

This recipe is versatile; feel free to add other herbs like parsley or chives to the dill sauce. For a spicier kick, add a pinch of red pepper flakes to the tomatoes before roasting. Leftovers are delicious cold or gently reheated, making them great for meal prep.