If you’re looking to impress with a dish that feels like a bright, fresh celebration on your plate, the Grilled Cod with Roasted Tomatoes and Creamy Dill Sauce Recipe is a perfect choice. This recipe brings tender, flaky cod fillets together with the sweet burst of roasted cherry tomatoes and a luscious, tangy dill sauce made from creamy Greek yogurt. Each bite is a harmonious blend of smoky, juicy, and fresh flavors that feels both light and satisfying—perfect for weeknight dinners or entertaining guests. Let me walk you through everything you need to make this vibrant, gorgeous meal a new staple in your kitchen.
Ingredients You’ll Need
The magic of this Grilled Cod with Roasted Tomatoes and Creamy Dill Sauce Recipe lies in its simple, clean ingredients. Each one plays a role from adding richness and creaminess to a pop of acidity or that savory backbone that elevates the dish to something truly special.
- Cod fillets: Choose firm, fresh fillets about 1-inch thick to ensure they grill perfectly without drying out.
- Olive oil: This adds a subtle fruitiness and helps achieve that beautiful, slightly charred coating on the fish; avocado oil works just as well.
- Salt and pepper: These basic seasonings enhance the natural flavors and are essential for balance.
- Cherry tomatoes: Their juiciness and natural sweetness burst on the grill and contrast beautifully with the smoky cod.
- Garlic cloves: Smashing releases their rich aroma and a mellow flavor that infuses the tomatoes as they roast.
- Greek yogurt: The creamy base for the dill sauce, offering tang and richness without heaviness.
- Fresh dill: Adds a bright herbal note that pairs naturally with fish and enhances the sauce’s freshness.
- Lemon juice: Freshly squeezed for that zesty kick that lifts all the components together.
- Mayonnaise: Optional, but adds extra creaminess and smoothness to the dill sauce if desired.
How to Make Grilled Cod with Roasted Tomatoes and Creamy Dill Sauce Recipe
Step 1: Prepare the Roasted Tomatoes
Start by preheating your oven to 425°F (220°C). Toss the cherry tomatoes and smashed garlic cloves with a drizzle of olive oil, salt, and pepper on a baking sheet. Roast them for about 15 minutes until the tomatoes are soft, slightly blistered, and their juices have concentrated into a syrupy sweetness that will perfectly complement the grilled cod.
Step 2: Season and Grill the Cod
While the tomatoes roast, pat the cod fillets dry with paper towels. Brush both sides generously with olive oil and season with salt and pepper. Preheat your grill or grill pan over medium-high heat. Grill the cod for 4–5 minutes per side, depending on thickness, until the fish is opaque and flakes easily with a fork. The goal is a lightly charred exterior while keeping the inside tender and moist.
Step 3: Make the Creamy Dill Sauce
In a small bowl, whisk together the Greek yogurt, chopped fresh dill, lemon juice, and mayonnaise if using. Taste and adjust seasoning with salt and pepper. This creamy dill sauce adds a refreshing and tangy cooling effect that balances the richness of the grilled fish and the sweetness of the tomatoes.
Step 4: Plate and Assemble
Arrange the grilled cod fillets on plates, spoon a generous heap of the roasted tomatoes alongside, and drizzle or dollop the creamy dill sauce over the top or on the side. The dish is visually stunning with vibrant reds, creamy whites, and the lovely green flecks of dill all coming together beautifully.
How to Serve Grilled Cod with Roasted Tomatoes and Creamy Dill Sauce Recipe
Garnishes
Adding a sprinkle of extra fresh dill or a few lemon zest curls over the plated dish instantly makes it feel fresh and elegant. A few microgreens or chopped chives add a lovely pop of green color and a delicate herbaceous note that brings an extra dimension to the presentation.
Side Dishes
This grilled cod pairs wonderfully with light sides like fluffy couscous, herbed quinoa, or simple steamed asparagus. The clean, fresh flavors of these sides complement the rich sauce and sweet roasted tomatoes without overpowering the delicate fish.
Creative Ways to Present
For a more elevated presentation, serve the cod and tomatoes over a bed of sautéed spinach or grill some lemon halves alongside for guests to squeeze. You can also swirl the creamy dill sauce artistically on the plate before laying down the fish, turning your meal into a work of art.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (which is always a good problem to have), store the grilled cod and roasted tomatoes separately in airtight containers in the refrigerator. The dill sauce should be kept in its own container to maintain its bright flavor and creamy texture.
Freezing
While the cod tastes best fresh, you can freeze uncooked seasoned cod fillets for up to a month. It’s best not to freeze cooked tomatoes or the sauce as their texture changes. When ready to use, thaw cod overnight in the refrigerator.
Reheating
Reheat the cod gently in a low oven (around 275°F or 135°C) wrapped in foil to prevent drying out. Warm the roasted tomatoes in a small pan or microwave to avoid overcooking. Serve with fresh or chilled dill sauce straight from the fridge for the best taste contrast.
FAQs
Can I use a different type of fish for this recipe?
Absolutely! While cod is ideal for its mild flavor and firm texture, other white fish like haddock, halibut, or sea bass also work beautifully with this recipe.
Is it necessary to use Greek yogurt in the dill sauce?
Greek yogurt adds creaminess and tang without heaviness, but you can substitute sour cream or even crème fraîche depending on your preference or what you have on hand.
How do I know when the cod is perfectly cooked?
Look for an opaque, flaky texture where the fish separates easily with a fork but still feels moist. Overcooked cod becomes dry and crumbly, so it’s best to watch carefully and check around the 4-minute mark per side.
Can I use canned or sun-dried tomatoes instead of fresh cherry tomatoes?
Fresh roasted cherry tomatoes offer a juicy burst that’s hard to replicate, but in a pinch, oven-roasted sun-dried tomatoes can add a sweet, concentrated flavor. Avoid canned tomatoes as they tend to be too watery.
What can I prepare ahead to save time on the day I serve this dish?
You can make the creamy dill sauce up to a day in advance and keep it refrigerated. The tomatoes can also be roasted earlier and gently reheated just before serving, making your meal prep much smoother.
Final Thoughts
Trying the Grilled Cod with Roasted Tomatoes and Creamy Dill Sauce Recipe feels like a wonderful way to bring fresh, vibrant flavors into your kitchen without complicated steps or hard-to-find ingredients. Its balance of smoky, sweet, tangy, and creamy tastes creates a dish that’s both comforting and impressive. I can’t wait for you to give this recipe a go and experience the joy it brings to your meals!
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Grilled Cod with Roasted Tomatoes and Creamy Dill Sauce Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Low Fat
Description
This Grilled Cod with Roasted Tomatoes and Creamy Dill Sauce is a fresh, flavorful seafood dish perfect for a light and healthy meal. The cod fillets are grilled to tender perfection while the cherry tomatoes are roasted with garlic to enhance their sweetness. The dish is finished with a tangy and creamy dill sauce made from Greek yogurt, lemon juice, and fresh dill, creating a harmonious balance of flavors that’s both satisfying and nutritious.
Ingredients
For the Cod
- 4 fillets Cod (About 1-inch thick)
- 2 tablespoons Olive Oil (Can substitute with avocado oil)
- Salt, to taste
- Pepper, to taste
For the Roasted Tomatoes
- 2 cups Cherry Tomatoes (Any small, juicy tomato can work)
- 3 cloves Garlic (Smashed)
For the Creamy Dill Sauce
- 1 cup Greek Yogurt (Can substitute with sour cream)
- 2 tablespoons Fresh Dill (Chopped)
- 2 tablespoons Lemon Juice (Freshly squeezed is ideal)
- 1 tablespoon Mayonnaise (Optional for a lighter version)
Instructions
- Prep the Cod: Pat the cod fillets dry with paper towels. Drizzle olive oil over both sides of the fillets and season generously with salt and pepper. Set aside while you prepare the tomatoes and sauce.
- Roast the Tomatoes: Preheat your oven to 400°F (200°C). In a baking dish, toss the cherry tomatoes and smashed garlic cloves with a drizzle of olive oil and a pinch of salt. Roast in the oven for about 15 minutes until the tomatoes are soft and lightly caramelized.
- Make the Creamy Dill Sauce: In a small bowl, combine the Greek yogurt, chopped fresh dill, lemon juice, and mayonnaise if using. Mix well and adjust seasoning with salt and pepper to taste. Refrigerate until ready to use.
- Grill the Cod: Preheat the grill or grill pan to medium-high heat. Place the cod fillets on the grill and cook for about 4-5 minutes on each side until the fish is opaque and flakes easily with a fork. Avoid overcooking to keep the fish moist and tender.
- Serve: Plate the grilled cod fillets with a generous spoonful of roasted tomatoes on top or on the side. Drizzle the creamy dill sauce over the fish or serve it on the side for dipping. Garnish with additional fresh dill or lemon wedges if desired. Enjoy immediately.
Notes
- You can substitute Greek yogurt with sour cream for a different tang profile in the sauce.
- The optional mayonnaise lightens the sauce but can be omitted for a healthier version.
- If you don’t have a grill, a grill pan or skillet over medium-high heat works well.
- Roasting the tomatoes ahead of time enhances their natural sweetness and adds depth to the dish.
- Fresh dill is key to flavoring the sauce; dried dill won’t provide the same brightness.
