Grilled Cod with Roasted Tomatoes & Creamy Dill Sauce

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Tender, flaky cod fillets are grilled to perfection, boasting a beautifully charred crust that enhances their mild, buttery flavor. Paired with blistered, roasted cherry tomatoes that burst with sweetness and a luxuriously creamy dill sauce, this dish is a perfect balance of smoky, tangy, and herbaceous flavors. The combination of textures—crisp on the outside, soft within—makes every bite an absolute delight.

The creamy dill sauce ties everything together, infusing the dish with a refreshing, aromatic touch. The grilled cod absorbs the smoky notes from the grill, while the caramelized tomatoes add a pop of juiciness. Served in a bowl, this meal feels both rustic and gourmet, making it ideal for a cozy dinner or a special occasion.

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Ingredients for Grilled Cod with Roasted Tomatoes & Creamy Dill Sauce

For the Grilled Cod:

• 2 cod fillets (about 6 oz each)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp fresh lemon juice
• 1 tsp fresh thyme, chopped

For the Roasted Tomatoes:

• 2 cups cherry tomatoes
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• 1 tsp balsamic vinegar
• 1 clove garlic, minced
• 1 tbsp fresh parsley, chopped

For the Creamy Dill Sauce:

• ½ cup heavy cream
• ¼ cup sour cream or Greek yogurt
• 1 tbsp Dijon mustard
• 1 tbsp fresh dill, chopped
• 1 tsp lemon zest
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp butter

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Storage Instructions

To store leftover grilled cod, allow it to cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days. For the roasted tomatoes and creamy dill sauce, store them separately in sealed containers in the refrigerator for up to 4 days.

For freezing, wrap the cod fillets tightly in plastic wrap and place them in a freezer-safe bag. They will stay fresh for up to 2 months. The roasted tomatoes can also be frozen, but the creamy dill sauce is best enjoyed fresh as dairy-based sauces can separate when thawed.

To reheat, warm the cod in a skillet over medium heat for a few minutes until heated through. The tomatoes can be reheated in a pan or oven at 350°F (175°C) for about 10 minutes. The sauce can be gently reheated on the stove over low heat, stirring continuously.

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Estimated Nutrition (Per Serving)

• Calories: ~320
• Protein: ~35g
• Carbohydrates: ~10g
• Fat: ~16g
• Fiber: ~2g
• Sugar: ~4g

(Note: Nutrition values may vary based on portion sizes and ingredient brands.)

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Frequently Asked Questions

Can I use a different type of fish?

Yes! While cod works beautifully, you can substitute it with halibut, sea bass, or even salmon for a different flavor profile.

What if I don’t have a grill?

No problem! You can pan-sear the cod in a hot skillet with olive oil for about 3–4 minutes per side, or bake it at 400°F (200°C) for 12–15 minutes.

Can I make the sauce ahead of time?

Absolutely! The creamy dill sauce can be made a day in advance and stored in the fridge. Just give it a good stir before serving.

How can I make this dish dairy-free?

Swap the heavy cream and sour cream for coconut cream or a plant-based yogurt alternative. The taste will be slightly different but still delicious!

What can I serve with this dish?

This pairs well with roasted potatoes, steamed asparagus, or a fresh green salad for a complete meal.

How do I know when the cod is done?

Cod is cooked when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Avoid overcooking to keep it tender.

Can I add extra seasoning to the tomatoes?

Yes! You can enhance the flavor with red pepper flakes, Italian seasoning, or even a touch of honey for a sweet contrast.

Is this recipe good for meal prep?

Yes! Prepare all components in advance and store them separately. Assemble and reheat when ready to enjoy.

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