Grilled Cod with Roasted Tomatoes & Creamy Dill Sauce

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I’ve always believed that the best meals are the ones that bring together fresh, vibrant ingredients in a way that feels both comforting and elevated. This Grilled Cod with Roasted Tomatoes & Creamy Dill Sauce is exactly that kind of dish. I created it one evening after picking up a beautiful cut of cod from the market and finding a handful of cherry tomatoes nearly bursting with flavor. The combination of juicy, blistered tomatoes and the herbaceous kick from a velvety dill sauce made this dinner unforgettable.

What I love most about this recipe is its simplicity. It feels restaurant-worthy but comes together in less than 30 minutes, making it perfect for a weeknight dinner or an impressive weekend meal. The cod is lightly seasoned and grilled to flaky perfection, while the roasted tomatoes offer a burst of acidity that’s balanced beautifully by the creamy, tangy dill sauce. It’s a harmonious trio that sings on the plate—and even louder on the palate.

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Why You’ll Love This Grilled Cod with Roasted Tomatoes & Creamy Dill Sauce

This dish delivers elegance without complexity. Whether you’re looking for a healthy weeknight option or something refined enough for guests, this recipe hits the mark. The fish is tender and succulent, the tomatoes caramelize with a slight char, and the dill sauce pulls everything together with a luxurious finish. Plus, it’s naturally gluten-free, low-carb, and loaded with protein and antioxidants—so it’s a smart and satisfying choice all around.

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What Kind of Cod Should I Use?

When it comes to cod, you’ve got a couple of solid options. I usually go for Atlantic cod or Pacific cod, depending on what’s fresh and available. Atlantic cod has a slightly sweeter, firmer flesh which holds up beautifully on the grill, while Pacific cod is a bit flakier and milder in flavor. Make sure to choose skinless, boneless fillets that are about 1 to 1½ inches thick—thinner cuts tend to dry out quickly on the grill.

If you can, buy fresh cod from a reputable fishmonger or seafood counter. Frozen cod works too, just be sure to thaw it completely and pat it dry before seasoning and grilling. The drier the surface, the better that golden sear will be.

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Options for Substitutions

You don’t have to stick strictly to cod to enjoy this recipe. Here are a few simple swaps that work just as well:

• Fish Alternatives: Halibut, haddock, sea bass, or even tilapia can substitute for cod. Just adjust the cook time based on thickness.
• Tomatoes: Cherry or grape tomatoes are perfect, but if you only have larger tomatoes, chop them into chunks and roast the same way.
• Dairy-Free: Swap the cream in the dill sauce with coconut cream or a thick cashew cream if you’re avoiding dairy.
• Herbs: Fresh dill brings that signature flavor, but you could experiment with tarragon or parsley for a different twist.
• Grill Substitute: No grill? A hot cast iron skillet or grill pan on the stove works just fine.

This recipe is flexible without losing its charm, which makes it easy to make it your own.

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Ingredients for Grilled Cod with Roasted Tomatoes & Creamy Dill Sauce

Cod Fillets
The star of the dish—mild, flaky, and ideal for grilling. Cod holds its shape well and soaks up flavor beautifully from the grill and seasonings.

Cherry Tomatoes
These little bursts of sweetness roast into juicy, slightly charred gems. They add a touch of acidity that balances the richness of the sauce and the fish.

Olive Oil
Used to coat the fish and tomatoes before cooking, helping with browning and adding depth of flavor.

Garlic
Adds a fragrant base note that enhances both the tomatoes and the dill sauce. A couple of cloves go a long way.

Fresh Dill
This is essential for the sauce. Dill brings a clean, grassy brightness that pairs perfectly with both seafood and cream.

Heavy Cream
Gives the dill sauce its luxurious, silky texture. It also softens the acidity from the tomatoes and complements the grilled fish.

Lemon Juice
A splash of citrus wakes everything up. It lifts the sauce and adds a fresh finishing touch to the whole plate.

Salt & Black Pepper
Simple but crucial—these seasonings bring everything together and enhance the natural flavors of each ingredient.

Butter (optional)
A small knob of butter in the sauce deepens the richness and rounds out the creaminess.

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Step 1: Prepare the Tomatoes

Preheat your oven to 425°F (220°C). Place the cherry tomatoes on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Roast for about 15–20 minutes, or until the skins are blistered and slightly charred.

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Step 2: Season and Grill the Cod

While the tomatoes are roasting, pat your cod fillets dry with a paper towel. Rub them lightly with olive oil, then season both sides generously with salt, pepper, and a touch of chopped fresh dill. Heat your grill or grill pan over medium-high heat and cook the cod for 3–4 minutes per side, depending on thickness, until the fish is golden and flakes easily with a fork.

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Step 3: Make the Creamy Dill Sauce

In a small saucepan over medium heat, melt a bit of butter (optional), then sauté minced garlic for 30 seconds until fragrant. Add the heavy cream and bring to a gentle simmer. Stir in lemon juice, chopped fresh dill, salt, and pepper. Let it simmer for 3–5 minutes until slightly thickened, stirring occasionally. Taste and adjust seasoning as needed.

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Step 4: Plate and Serve

Spoon a generous amount of the creamy dill sauce onto each plate. Top with roasted tomatoes, then gently lay the grilled cod fillet on top. Finish with an extra sprinkle of fresh dill and a light drizzle of olive oil if desired. Serve immediately while everything is hot and fresh.

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How Long to Cook the Grilled Cod with Roasted Tomatoes & Creamy Dill Sauce

Cooking times are pretty straightforward for this recipe:

• Roasting the tomatoes takes about 15–20 minutes at 425°F (220°C), just until they blister and begin to caramelize.
• Grilling the cod should take 3–4 minutes per side, depending on thickness. A fillet that’s around 1 inch thick usually needs 7–8 minutes total.
• Making the dill sauce adds another 5 minutes to the process.

Altogether, you can expect the full dish to be ready in under 30 minutes from start to finish—perfect for a weeknight dinner or a last-minute dinner party showstopper.

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Tips for Perfect Grilled Cod with Roasted Tomatoes & Creamy Dill Sauce

• Pat the cod dry before grilling—this helps it sear instead of steaming, giving you that golden crust.
• Oil the grill grates or grill pan well to prevent sticking.
• Don’t move the fish too soon—let it naturally release when it’s ready to flip, otherwise it might tear.
• Use fresh dill, not dried, for a more vibrant and aromatic sauce.
• Keep the cream at a low simmer, not a boil, to prevent curdling.
• Roast the tomatoes until charred, not just soft—they should have some dark spots for extra flavor.
• Taste as you go, especially the sauce. A splash of lemon or pinch of salt can make all the difference.

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Watch Out for These Mistakes While Cooking

Even a simple, elegant dish like this has its pitfalls if you’re not careful:

• Overcooking the cod: Cod cooks quickly and becomes dry and rubbery if left on the grill too long. Keep an eye on it and test for doneness by gently flaking it with a fork.
• Using too much oil on the tomatoes: A light drizzle is enough. Too much oil can make them soggy instead of beautifully blistered.
• Boiling the cream sauce: High heat can cause the cream to split. Keep it on a gentle simmer and stir frequently.
• Not seasoning enough: Both the fish and the sauce need salt and pepper to bring their flavors to life.
• Skipping the lemon juice: That splash of acidity in the sauce balances the richness and ties everything together.
• Using dried dill: It won’t give the same punch as fresh. If you can’t find dill, opt for another fresh herb rather than dried dill.

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What to Serve With Grilled Cod with Roasted Tomatoes & Creamy Dill Sauce?

Herb-Roasted Baby Potatoes

The crispy skin and soft interior of roasted baby potatoes complement the creamy sauce and flaky fish perfectly.

Steamed Asparagus with Lemon

Bright and crisp, asparagus adds a fresh bite that matches the herbal notes of the dill.

Arugula Salad with Shaved Parmesan

Peppery arugula brings contrast and texture. Toss it with a light vinaigrette to keep things refreshing.

Lemon Rice or Herbed Couscous

A light grain side helps soak up all that creamy dill sauce. Add some chopped parsley or mint for extra brightness.

Crusty Sourdough Bread

Use it to mop up every drop of sauce left on your plate. Trust me, you’ll want to.

Garlic Green Beans

Simple and garlicky, they’re a quick side that won’t overpower the fish.

Cucumber-Yogurt Salad

Cool and creamy with a bit of crunch—this side dish echoes the dill theme in a refreshing way.

A Glass of Chilled Sauvignon Blanc

A crisp white wine with citrus notes works beautifully with both the fish and the dill sauce.

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Storage Instructions

If you have leftovers (lucky you!), this dish stores well with a little care:

• Refrigerate: Store the grilled cod, roasted tomatoes, and dill sauce separately in airtight containers. They’ll keep for up to 2 days in the fridge.
• Reheat: Warm the cod gently in a skillet over low heat or in a 300°F (150°C) oven for about 8–10 minutes. Avoid microwaving—it tends to overcook fish.
• Dill Sauce: Reheat slowly in a small saucepan, stirring often. If it thickens too much, add a splash of cream or milk to loosen it up.
• Freezing: Not recommended. The texture of both the fish and the creamy sauce suffers after freezing and thawing.

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Estimated Nutrition (Per Serving)

• Calories: ~320
• Protein: 28g
• Fat: 18g
• Saturated Fat: 7g
• Carbohydrates: 8g
• Fiber: 2g
• Sugar: 4g
• Cholesterol: 90mg
• Sodium: 260mg

These numbers are estimates based on average ingredient values and serving sizes. Adjustments may be needed depending on your specific products and portioning.

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Frequently Asked Questions

How do I know when cod is done cooking?

The fish should turn opaque and flake easily with a fork. A food thermometer should read 145°F (63°C) at its thickest part. Don’t overcook it—cod dries out fast.

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Can I make the dill sauce ahead of time?

Yes! The sauce can be made up to 2 days in advance. Just store it in an airtight container in the fridge and reheat gently before serving.

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What can I use instead of heavy cream?

Try coconut cream, sour cream, or Greek yogurt (stirred in off the heat to avoid curdling) for a lighter or dairy-free version.

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Do I need to grill the cod outdoors?

Not at all. A stovetop grill pan or cast-iron skillet works just as well, especially for those cooking in apartments or during colder months.

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Can I use frozen cod?

Yes, but make sure it’s completely thawed and patted dry before grilling to prevent sogginess and uneven cooking.

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How do I keep the fish from sticking to the grill?

Oil both the fish and the grill grates. Also, avoid flipping too soon—when the fish is ready, it will release naturally from the grill surface.

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What’s the best wine to serve with this dish?

A crisp, citrusy white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully with the light fish and herbaceous sauce.

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Is this recipe gluten-free?

Yes, it’s naturally gluten-free as long as none of your sides or add-ins contain gluten. Always double-check your ingredients.

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Conclusion

Grilled Cod with Roasted Tomatoes & Creamy Dill Sauce is one of those rare meals that hits every mark—light but satisfying, elegant but easy, healthy yet full of indulgent flavor. Whether you’re hosting friends or making a solo dinner feel special, this dish brings brightness and balance to your table. The juicy tomatoes, tender grilled cod, and silky dill sauce come together in a way that feels gourmet without the stress. Once you try it, you’ll be coming back to it again and again.

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