If you’re craving a light yet flavorful seafood dish that feels both fresh and indulgent, you will absolutely fall in love with this Grilled Cod with Roasted Tomatoes and Creamy Dill Sauce Recipe. The juicy, blistered cherry tomatoes provide a sweet and slightly smoky companion to the tender and flaky cod, while the velvety dill sauce brings just the right touch of herbal creaminess. It’s a beautiful harmony of textures and colors that makes for an impressive dinner any night of the week.
Ingredients You’ll Need
Each ingredient in this dish plays an essential role, from the bright acidity of lemon juice to the rich cream that balances the flavors perfectly. These simple pantry staples come together to create a meal that’s as delicious as it is approachable.
- 4 (6-ounce) cod fillets: Choose fresh, firm fillets for the best texture and mild ocean flavor.
- 1 lb cherry tomatoes: These burst with sweetness and become beautifully caramelized when roasted.
- 3 tbsp olive oil: Used both for roasting and grilling, it adds richness and prevents sticking.
- 2 cloves garlic, minced: Brings aromatic depth and a bit of warmth to the creamy sauce.
- 3/4 cup heavy cream: Creates the luscious base of the dill sauce, balancing the dish’s brightness.
- 1/4 cup fresh dill, chopped: This herb infuses freshness with a slightly citrusy and anise-like flavor.
- 1 tbsp lemon juice: Adds brightness and cuts through the richness of the cream.
- 1 tsp kosher salt, divided: Enhances all the flavors without overpowering them.
- 1/2 tsp black pepper, divided: Provides gentle heat and complexity.
How to Make Grilled Cod with Roasted Tomatoes and Creamy Dill Sauce Recipe
Step 1: Roast the Tomatoes
Start by preheating your oven to 400°F (200°C). Toss the cherry tomatoes with one tablespoon of olive oil, a quarter teaspoon of salt, and a pinch of pepper. Spread them out on a baking sheet and roast them for 15 to 20 minutes until they’re blistered and slightly caramelized. This process concentrates their natural sweetness and adds a dreamy roasted flavor that makes a perfect topping for the cod.
Step 2: Prepare the Creamy Dill Sauce
While the tomatoes roast, heat one tablespoon of olive oil in a small saucepan over medium heat. Add the minced garlic and sauté gently for 30 to 60 seconds until fragrant but not browned. Stir in the heavy cream, chopped dill, a quarter teaspoon of salt, and a squeeze of fresh lemon juice. Allow the sauce to simmer gently for 3 to 4 minutes until slightly thickened, then keep it warm. This sauce adds a velvety texture and herbal brightness that elevates every bite.
Step 3: Grill the Cod
Heat a grill pan or outdoor grill to medium-high heat. Pat the cod fillets dry with paper towels to ensure a nice sear. Brush both sides with the remaining one tablespoon of olive oil and season with the remaining salt and pepper. Grill the fillets for 3 to 4 minutes on each side until they are opaque and flake easily with a fork. The grilling gives the cod a subtle smokiness and a beautiful grill mark that’s as inviting to the eyes as to the palate.
Step 4: Assemble and Plate
To plate, spoon a generous amount of the creamy dill sauce onto each plate. Add a spoonful of the roasted blistered tomatoes next to it, then top with the perfectly grilled cod fillet. Finish with a sprinkle of extra fresh dill and a few drops of olive oil for an enticing shine and aroma. This final touch makes the Grilled Cod with Roasted Tomatoes and Creamy Dill Sauce Recipe as delightful to look at as it is to eat.
How to Serve Grilled Cod with Roasted Tomatoes and Creamy Dill Sauce Recipe
Garnishes
A few sprigs of fresh dill and a wedge of lemon are wonderful garnishes that brighten up the plate and can be squeezed on for extra zest. A light drizzle of good-quality olive oil not only adds visual appeal but also a subtle fruity richness that complements the dish perfectly.
Side Dishes
This dish pairs beautifully with simple sides that don’t compete with the delicate flavors: think fluffy herbed rice, garlic mashed potatoes, or a crisp green salad dressed with lemon vinaigrette. Roasted or steamed asparagus also make a wonderful springtime pairing.
Creative Ways to Present
For a more elegant presentation, serve the cod atop a bed of saffron-infused risotto, letting the roasted tomatoes and creamy dill sauce cascade around it. Alternatively, arrange everything in shallow wide bowls for a casual, rustic feel that invites everyone to dig in. This Grilled Cod with Roasted Tomatoes and Creamy Dill Sauce Recipe is as versatile as it is tasty.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to two days. Keep the grilled cod, roasted tomatoes, and creamy dill sauce separate if possible to maintain the best texture and flavor when reheating.
Freezing
While fresh is best with this recipe, you can freeze the cooked cod and roasted tomatoes wrapped tightly in foil or freezer-safe bags for up to one month. However, note that the creamy dill sauce does not freeze well and is best made fresh.
Reheating
Reheat the cod gently over low heat in a non-stick skillet or in the oven to prevent it from drying out. Warm the roasted tomatoes in the microwave or oven separately. Reheat the dill sauce on the stovetop over low heat, stirring frequently to keep it smooth and prevent it from breaking.
FAQs
Can I use frozen cod for this recipe?
Yes, you can use frozen cod, but make sure it’s fully thawed and patted dry to achieve the best grilling results without excess moisture interfering with the sear.
Is there a non-dairy alternative to the heavy cream in the sauce?
Absolutely! You can substitute coconut cream or a cashew-based cream for a dairy-free version, though the flavor profile will be slightly different but still delicious.
Can I roast the tomatoes ahead of time?
Definitely. Roasted tomatoes can be prepared a day in advance and stored in the fridge. Just gently warm them before plating to keep their lovely texture intact.
What type of grill pan works best for cooking cod?
A heavy cast iron grill pan is ideal because it retains heat evenly and creates beautiful grill marks, but a non-stick grill pan also works well if you don’t have cast iron.
How do I know when the cod is perfectly cooked?
Cooked cod will be opaque and will flake easily with a fork without being dry. Usually, 3 to 4 minutes per side on medium-high heat is enough depending on thickness.
Final Thoughts
This Grilled Cod with Roasted Tomatoes and Creamy Dill Sauce Recipe has quickly become one of my all-time favorites because it feels special without the fuss. The fresh ingredients shine through, and it’s quick enough to whip up any night while still impressing guests. I truly hope you enjoy making and savoring this dish as much as I do—it’s a wonderful way to celebrate simple, fresh flavors in a memorable meal.
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Grilled Cod with Roasted Tomatoes and Creamy Dill Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Seafood
- Method: Grilling
- Cuisine: American
Description
This Grilled Cod with Roasted Tomatoes & Creamy Dill Sauce is a light and flavorful seafood dish perfect for a quick and elegant weeknight dinner. Tender cod fillets are grilled to perfection and served alongside oven-roasted cherry tomatoes, enhanced by a rich and creamy dill sauce with a hint of lemon.
Ingredients
Fish
- 4 (6-ounce) cod fillets
Roasted Tomatoes
- 1 lb cherry tomatoes
- 1 tbsp olive oil
- 1/4 tsp kosher salt
- Pinch of black pepper
Creamy Dill Sauce
- 3 tbsp olive oil, divided
- 2 cloves garlic, minced
- 3/4 cup heavy cream
- 1/4 cup fresh dill, chopped
- 1 tbsp lemon juice, plus a squeeze
- 1 tsp kosher salt, divided
- 1/2 tsp black pepper, divided
Instructions
- Roast tomatoes: Preheat your oven to 400°F (200°C). In a bowl, toss the cherry tomatoes with 1 tablespoon of olive oil, 1/4 teaspoon of kosher salt, and a pinch of black pepper. Spread them on a baking sheet and roast in the oven for 15 to 20 minutes until the tomatoes are blistered and bursting with flavor.
- Make sauce: While the tomatoes roast, heat 1 tablespoon of olive oil in a small saucepan over medium heat. Add the minced garlic and sauté for 30 to 60 seconds until fragrant but not browned. Stir in the heavy cream, chopped fresh dill, the remaining 1/4 teaspoon salt, and a squeeze of lemon juice. Allow the sauce to simmer gently for 3 to 4 minutes until slightly thickened. Keep warm on low heat.
- Grill cod: Preheat a grill pan or outdoor grill to medium-high heat. Pat the cod fillets dry with paper towels. Brush each fillet with the remaining 1 tablespoon of olive oil, then season with the remaining 3/4 teaspoon salt and 1/4 teaspoon black pepper. Grill the cod for 3 to 4 minutes per side, until the fish is opaque and easily flakes with a fork.
- Plate: Spoon the creamy dill sauce onto serving plates. Add the roasted tomatoes alongside, then place the grilled cod fillets on top. Garnish with extra fresh dill and a few drops of olive oil for an added touch of flavor and presentation.
Notes
- Make sure the cod fillets are patted dry before grilling to achieve a better sear.
- Fresh dill is key for the sauce, but dried dill can be used in a pinch, reducing quantity to 1 tablespoon.
- Cherry tomatoes can be substituted with grape tomatoes if preferred.
- If you don’t have a grill pan, a cast-iron skillet or broiler can be used as alternatives for cooking the fish.
- For a lighter option, substitute heavy cream with half-and-half or a coconut-based cream for a dairy-free twist.
