Grilled Cod Roasted Tomatoes Dill (Print Version)
# Ingredients:
→ Seafood
01 -
4 cod fillets, approximately 170 g each
→ Vegetables
02 -
480 ml cherry tomatoes
→ Fats and Oils
03 -
2 tablespoons olive oil
04 -
2 tablespoons unsalted butter
→ Aromatics
05 -
2 garlic cloves, minced
06 -
Salt and freshly ground black pepper, to taste
→ Dairy
07 -
120 ml heavy cream
→ Herbs and Acids
08 -
2 tablespoons fresh dill, finely chopped, plus additional for garnish
09 -
1 tablespoon freshly squeezed lemon juice
# Instructions:
01 -
Pat cod fillets dry with paper towels. Season both sides with salt and black pepper, then drizzle with 15 ml olive oil.
02 -
In a bowl, toss cherry tomatoes with 15 ml olive oil, minced garlic, salt, and black pepper. Preheat oven to 220°C. Arrange tomatoes on a baking sheet and roast for 15–20 minutes, until blistered and slightly charred.
03 -
Preheat grill or grill pan over medium-high heat. Place cod fillets on the grill and cook for 4–5 minutes per side, until flesh is opaque and flakes easily with a fork.
04 -
In a small saucepan set over medium heat, combine heavy cream, butter, and lemon juice. Stir continuously until sauce is warm and slightly thickened, about 3–5 minutes. Remove from heat, add chopped dill, and season with salt and pepper to taste.
05 -
Arrange roasted tomatoes on serving plates, top with grilled cod fillets, and drizzle generously with creamy dill sauce. Garnish with additional dill if desired.
# Notes:
01 -
Ensure cod fillets are thoroughly dried before grilling to promote even browning and prevent sticking.
02 -
For deepest flavor, roast tomatoes until their skins are lightly charred.