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Grilled cod with roasted tomatoes and creamy dill sauce is the kind of meal that manages to feel both special and wonderfully easy. The cod takes on a delicious smoky crust on the grill while cherry tomatoes roast until they are jammy and sweet. Paired with a silky dill sauce, this dish is the answer when you want a bright and impressive dinner but do not want to fuss for hours in the kitchen.
The first time I made this dish I could not believe how something so impressive came together that fast. It quickly became my go to when I want to treat someone without spending my whole evening cooking.
Ingredients
- Cod fillets: Choose firm white fillets Fresh fillets hold together better and taste sweet and clean
- Olive oil: Gives moisture and a golden crust Use extra virgin for its vivid flavor
- Smoked paprika: Provides depth and a mild smokiness Spanish smoked paprika offers authentic character
- Garlic powder and onion powder: Layer savory flavors Opt for fresh powders for the best taste
- Salt and black pepper: Balance all the other tastes Use flaky sea salt if possible
- Fresh lemon juice: Brightens everything and cuts the richness Use a just ripe lemon for juiciness
- Fresh thyme: Adds a hint of herbal aroma Leaves should be fresh and green for best flavor
- Cherry tomatoes: Burst sweet and tart with roasting Go for plump and firm tomatoes
- Balsamic vinegar: Subtly sweetens and adds tang Use a syrupy aged vinegar if available
- Fresh parsley: Adds a green pop of freshness Choose vibrant green for aromatic flavor
- Fresh garlic: Gives the tomatoes a savory kick
- Heavy cream and sour cream or Greek yogurt: Blend for a creamy silky sauce Full fat versions yield the richest result
- Dijon mustard: Lends sharpness and balance Choose a quality Dijon for depth
- Fresh dill: Brings bright herbal flavor Select feathery green dill for fragrance
- Lemon zest: Enhances aroma Use zest from an unwaxed lemon for intensity
- Butter: Rounds out the sauce Choose high quality butter for creaminess
Step-by-Step Instructions
- Prepare the Tomatoes:
- Preheat your oven to four hundred degrees Fahrenheit two hundred degrees Celsius. In a mixing bowl toss your cherry tomatoes with olive oil salt black pepper balsamic vinegar and minced garlic until everything is glossy. Spread the tomatoes out in a single layer on a baking sheet. Roast them for twenty minutes until they blister and caramelize with some juices pooling on the tray. Sprinkle fresh parsley over the hot tomatoes right as they come out
- Season the Cod:
- While the tomatoes are roasting pat your cod fillets completely dry with paper towels for better browning. Massage each fillet with olive oil smoked paprika garlic powder onion powder salt black pepper and a good squeeze of lemon juice to coat all sides evenly. Sprinkle freshly chopped thyme over the top and let the fish sit at room temperature for a moment to develop flavor
- Grill the Cod:
- Heat your grill or a grill pan to medium high so it is properly hot. Lay the seasoned fillets onto the grill carefully. Let them sear undisturbed for three to four minutes until they release easily and the bottom is golden with light grill marks. Flip them gently with a thin spatula and grill another three to four minutes or until the flakes separate easily with a fork. Remove from heat and rest for a minute
- Make the Creamy Dill Sauce:
- Set a small saucepan on low heat and drop in butter to melt slowly. Whisk in the heavy cream sour cream or Greek yogurt Dijon mustard chopped dill lemon zest salt and black pepper. Stir constantly and let it barely simmer for two to three minutes until the sauce thickens slightly. Do not let it boil or it may separate. Taste to adjust salt and keep warm
- Plate and Serve:
- Spoon the roasted tomatoes into wide shallow bowls and lay the grilled cod fillets right on top. Generously drizzle everything with the warm dill sauce. Finish with a scattering of extra parsley for color and serve promptly while the flavors are vivid and fresh
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The dill in this sauce is really my favorite part it is bright and grassy and rounds out the richness of the cream beautifully. The first time I tasted the sauce with the char on the cod I knew it was something I would return to every summer. I love making this dish for friends at our backyard grill nights and seeing the bright tomatoes pop as they roast.
Storage Tips
Store any leftover fish and tomatoes in an airtight container in the fridge for up to two days. Keep the dill sauce separate and reheat very gently to avoid curdling. You can enjoy leftovers cold as a salad topping or flaked into pasta.
Ingredient Substitutions
If cod is not on hand try firm white fish like haddock or halibut. Use cherry or grape tomatoes whichever is sweetest at the market. For the sauce you can swap Greek yogurt for sour cream if you want a tangier edge or even a drizzle of olive oil if you are dairy free. Dried dill works in a pinch but fresh is best for flavor.
Serving Suggestions
Serve this dish over fluffy rice or creamy mashed potatoes to catch the extra sauce. I like to have it with a simple green salad and crusty bread for a well rounded meal. For a next day lunch flake leftover cod over toast with extra dill sauce drizzled on top.
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A Little History
Grilled fish with creamy herbed sauces has a long tradition in coastal kitchens across Europe and North America. Dill and seafood are a classic Scandinavian combination. Roasting tomatoes until sweet and jammy is an old Italian trick for coaxing out the best flavor from the season’s harvest.
Frequently Asked Questions
- → How can I prevent the cod from sticking to the grill?
Pat the cod fillets dry and lightly brush with olive oil before grilling. Ensure the grill or grill pan is properly preheated to medium-high and well oiled. Flip the fish gently using a thin spatula once it releases naturally from the grill grate.
- → Can I use another type of fish?
Yes, other firm white fish such as haddock, halibut, or tilapia will work well with the grilled preparation and creamy dill sauce.
- → What sides pair well with this dish?
Serve alongside simple steamed vegetables, roasted potatoes, or a light green salad to complement the dish’s fresh flavors.
- → Can the creamy dill sauce be made ahead of time?
The sauce can be prepared in advance and gently reheated on low heat before serving. Add fresh dill just before serving for the best flavor.
- → How do I know when the cod is cooked through?
Cooked cod turns opaque and flakes easily with a fork. Grill for 3-4 minutes per side or until the internal temperature reaches 145°F (63°C).
- → Is there a lighter alternative to heavy cream?
Greek yogurt or light sour cream may be used for a tangy, lighter sauce while still offering a creamy texture.