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
Scale
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.
