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Grilled cod with roasted tomatoes and creamy dill sauce is a dish I return to every summer. The tomatoes burst and caramelize in the oven while the dill sauce makes everything feel restaurant special. This recipe lets the sweet cod and fresh dill sing without a lot of fuss.
The first time I served this for a family lunch, there were zero leftovers. The sauce had everyone swiping their plates with bread.
Ingredients
- Cod fillets: Brings a mild flaky texture that grills beautifully; make sure fillets are fresh and firm
- Cherry tomatoes: Add juicy sweetness and roast up quickly; look for brightly colored tomatoes with smooth skins
- Olive oil: Keeps fish moist and gives the tomatoes irresistible roasted edges; reach for extra virgin for best flavor
- Garlic: Gives backbone and savoriness; crush cloves for the biggest aroma
- Salt and black pepper: Essential for seasoning and drawing out flavors; freshly cracked pepper makes a difference
- Heavy cream: Makes the sauce lush and velvety; use high-quality cream for richness
- Butter: Adds silkiness and a golden touch to the sauce; use unsalted for more control
- Fresh dill: Gives a clean herbal lift and makes this sauce distinctive; snip only the feathery fronds
- Lemon juice: Brightens the sauce and balances the creaminess; squeeze fresh for zestiness
Step-by-Step Instructions
- Prep and Season:
- Pat cod fillets dry with paper towels and season both sides generously with salt and black pepper. Drizzle each fillet with olive oil and gently rub it in so the fish is evenly coated and less likely to stick on the grill.
- Roast the Tomatoes:
- Toss cherry tomatoes with olive oil, minced garlic, salt and black pepper in a bowl so every tomato is glossy and speckled with seasoning. Preheat your oven to 425 degrees Fahrenheit, then spread the tomatoes on a rimmed baking sheet making sure they are in a single layer. Roast for 15–20 minutes until skins are blistered and you see some charred spots. Halfway through, gently shake the pan or stir with a spatula for even roasting.
- Grill the Cod:
- Heat your grill or grill pan over medium-high until fully hot. Place the seasoned cod fillets on the grill. Cook for 4–5 minutes on the first side until the edges turn opaque and grill marks appear. With a thin spatula, flip each fillet and grill the other side another 4–5 minutes until the fish flakes easily when gently pressed.
- Make the Dill Sauce:
- In a small saucepan over medium heat, pour in the cream, butter, and lemon juice. Whisk gently as the butter melts and the cream mixture begins to bubble at the edges. Continue stirring until the sauce thickens slightly, which takes about 3–5 minutes. Remove from heat and immediately stir in the chopped dill. Taste and adjust with salt and more lemon juice if it needs a pop.
- Assemble and Serve:
- On each plate, nestle a generous scoop of roasted tomatoes as the base. Place a grilled cod fillet right on top. Spoon the warm creamy dill sauce over the fish, letting it drip down to the tomatoes. Sprinkle with extra dill for a bright green finish.
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Fresh dill is my secret to this dish. One summer I picked it straight from the garden right before dinner and the flavor was so intense that now I always add a little extra. My family still talks about that meal every time I make this dish.
Storage Tips
Store leftover cod fillets and roasted tomatoes in a sealed container in the fridge for up to two days. The sauce can be kept separately for the same amount of time and gently reheated on the stove. I have found that warming the sauce too quickly can cause it to separate, so use low heat and stir often.
Ingredient Substitutions
If you cannot find fresh cod, try haddock or halibut, which have a similar flake and mild flavor. You can use grape tomatoes if cherry are not in season, but let them roast a little longer. For a lighter sauce, you can swap half and half for the heavy cream, but the result will be slightly less rich. Dried dill will work in a pinch, but go easy as its flavor is more concentrated.
Serving Suggestions
This dish is wonderful with boiled new potatoes or a lemony couscous on the side. For a lighter meal, skip the starch and plate with grilled asparagus or a crisp green salad. Warm crusty bread helps mop up the dill sauce—it always disappears fast at my table.
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This meal always brings me back to summer evenings outside with friends. Every bite of herby sauce and sweetly roasted tomato reminds me how simple ingredients can turn into something truly memorable.
Frequently Asked Questions
- → How do I know when the cod is cooked through?
Grilled cod is ready when it turns opaque and flakes easily with a fork, usually after 4–5 minutes per side over medium-high heat.
- → Can I use dried dill instead of fresh?
Yes, substitute 2 teaspoons dried dill for the fresh. Add slowly and taste, as dried herbs are more concentrated.
- → What is the best way to roast cherry tomatoes?
Toss with olive oil, garlic, salt, and pepper, then roast at 425°F until blistered and slightly charred, about 15–20 minutes.
- → Is it possible to use a grill pan indoors?
Absolutely. A grill pan on medium-high heat gives the cod similar char and texture as outdoor grilling.
- → Can I substitute another white fish for cod?
Certainly! Haddock, halibut, or pollock will work well, but adjust grilling times for thickness.