Grilled Cod Roasted Tomatoes Dill

Grilled Cod with Roasted Tomatoes and Creamy Dill Sauce delivers flaky grilled fish nestled among juicy roasted tomatoes and topped with a luxuriously tangy dill sauce. Every bite balances smoky notes from the grill, bursts of sweet tomato, and herby creaminess. When I need a stunning yet simple dinner this is the recipe I turn to again and again.

I fell in love with this dish on a summer night grilling with friends. It brought everyone to the table with big smiles and empty plates in minutes.

Ingredients

• Cod fillets: choose firm white fish with a fresh ocean scent this is the star and benefits from a quick grill
• Olive oil: helps cod develop that gorgeous crust and keeps moisture in
• Smoked paprika: adds subtle smokiness opt for high-quality Spanish-style if available
• Garlic powder and onion powder: lend background warmth and savory flavor
• Salt and black pepper: essential for seasoning cod and tomatoes use sea salt for best flavor
• Fresh lemon juice: brightens the cod and cuts through richness
• Fresh thyme chopped: brings out earthy notes and pairs well with seafood
• Cherry tomatoes: look for firm ripe ones on the vine for best flavor their natural sugars intensify with roasting
• Balsamic vinegar: a splash heightens the tomato sweetness and adds depth
• Fresh parsley: add just before serving for vibrant color and a hint of green freshness
• Heavy cream and sour cream or Greek yogurt: these combine for richness in the sauce use full-fat for best texture
• Dijon mustard: brings tang and gentle heat to the sauce
• Fresh dill: the key herb for that signature flavor pick crisp fronds with bright color
• Lemon zest: ties the sauce with a citrus lift use unwaxed lemons and zest just before adding
• Butter: finishes the sauce with silkiness
• Tips: aim for the freshest fish and herbs you can find and taste as you go for seasoning

Step-by-Step Instructions

Prepare the Tomatoes:

Toss cherry tomatoes with olive oil salt black pepper balsamic vinegar and minced garlic. Spread them evenly on a baking sheet. Roast in a preheated oven at 400 degrees Fahrenheit for about 20 minutes until tomatoes are sweetly blistered and the skins have slightly burst. Stir halfway through for even caramelization

Season the Cod:

While tomatoes roast pat cod fillets completely dry with paper towels for perfect searing. Massage fillets well on both sides with olive oil smoked paprika garlic powder onion powder salt black pepper and a squeeze of lemon juice. Gently sprinkle fresh thyme on top for aromatic flavor

Grill the Cod:

Heat your grill or a grill pan over medium-high until hot enough that a drop of water sizzles. Place seasoned cod fillets on the grill. Cook each side for three to four minutes without moving until you see opaque edges and the fish releases easily. Flip only once and grill until cod flakes with gentle pressure from a fork

Make the Creamy Dill Sauce:

In a small saucepan over low heat melt butter gently to avoid browning. Whisk in heavy cream and sour cream stirring frequently for a silky base. Add Dijon mustard fresh dill lemon zest salt and black pepper. Let sauce barely simmer for two to three minutes whisking often until it thickens slightly and the herbs become fragrant. Remove from heat

Assemble the Dish:

Pile roasted tomatoes into shallow bowls or plates. Place the grilled cod fillet on top. Spoon generous amounts of creamy dill sauce over the fish. Finish with fresh parsley for color and serve while everything is hot for maximum flavor

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My favorite part of this dish is that lush dill sauce swirling into the grilled cod. My family always jokes that we should bottle it and put it on everything especially after the first summer I served this at our backyard picnic

Storage Tips

Store any leftovers in an airtight container in the fridge. Cod stays moist for up to two days and sauce will thicken when cooled so reheat gently over low heat. For tomatoes keep in a separate container and use them cold in salads if desired

Ingredient Substitutions

No cod Try this with other flaky white fish like haddock or halibut. If you are out of dill use a little fresh tarragon or chives for a different herbal twist. For a lighter sauce use all Greek yogurt but watch for texture changes during heating

Serving Suggestions

Pair with fluffy rice or buttery couscous to soak up the extra sauce. Add a simple green salad tossed with lemon for a refreshing contrast. This recipe also works well alongside roasted potatoes or crusty bread for a more rustic meal

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Cultural and Historical Context

Grilling fish with herby sauces has roots in coastal European and Mediterranean cuisines where fresh seafood pairs with garden herbs. Dill sauce is inspired by northern European flavors while the sweet roasted tomatoes give an Italian touch

Recipe FAQs

→ How do you prevent cod from sticking to the grill?

Brush both the cod fillets and grill grates lightly with olive oil before grilling. Ensure the grill is preheated and avoid moving the fish too early; once a crust forms, it will release more easily.

→ What’s a good substitute for cod?

Halibut, haddock, or pollock work well due to their firm texture and mild flavor, making them suitable for grilling and pairing with creamy sauces.

→ Can the dill sauce be made ahead?

Yes, prepare the sauce a day in advance and store it covered in the refrigerator. Gently reheat on low, stirring to restore its creamy consistency before serving.

→ Should cherry tomatoes be fully roasted or just blistered?

Roasting until blistered and slightly caramelized deepens their flavor and sweetness, creating a nice contrast with the savory fish and tangy sauce.

→ What sides pair well with this dish?

Light, simple sides such as steamed green beans, roasted asparagus, or herbed rice complement the flavors without overpowering the main ingredients.