Mouthwatering Grilled Cod Roasted Tomatoes Dill

Fire up the grill for cod, juicy tomatoes, and an ultra-rich dill sauce for a dinner that’s both impressive and a breeze. The cod comes off the grill with a smoky outside, while tomatoes get super sweet and soft in the oven. The zingy dill sauce pulls everything together. This easy meal’s perfect when you want to wow someone but still take it easy in the kitchen.

The first time I made this, I was shocked at how gourmet it turned out so fast. This dinner’s my number one when I want to spoil someone without spending all night cooking.

Ingredients

• Cherry tomatoes: They roast up sweet and tangy Look for little firm ones for the best pop
• Fresh thyme: Fresh sprigs bring a woodsy smell Bright green means loads of flavor
• Smoked paprika: A dash gives everything a smoky lift Real Spanish paprika is awesome if you have some
• Garlic powder and onion powder: Easy staples for adding loads of taste Fresher powders will taste best
• Dijon mustard: Sharpens up the sauce Go for a quality jar if you can
• Olive oil: Helps cod stay juicy and brown well Extra virgin will make every bite shine
• Fresh garlic: Chopped up for kick with those tomatoes
• Salt and black pepper: Rounds out the flavors Grab flaky sea salt if you’ve got it
• Heavy cream and sour cream or Greek yogurt: Blends together into that lush, thick sauce Full fat is best for richness
• Cod fillets: Look for firm, bright white fillets Fresh is best for both hold and flavor
• Lemon zest: Packs in lots of zing and citrusy smell Use zest from a fresh, unwaxed lemon
• Balsamic vinegar: Gives a hint of tang and sweetness Thick aged balsamic works best
• Fresh parsley: Chopped for color and a fresh-up at the end Pick perky green ones
• Butter: Finishes the sauce with creamy richness If you can, pick one with lots of flavor
• Fresh lemon juice: Cuts through the creamy bits with brightness Use a juiced-up, ripe lemon
• Fresh dill: Adds that grassy, herby flavor Go for soft, scented dill heads

Lively Step-by-Step

Dish Up and Eat:

Drop a pile of roasted tomatoes into big shallow bowls then set the cod fillets right on top. Pour over lots of that creamy dill sauce. Scatter on extra parsley for a pop of green and get to the table fast while everything’s fresh and perfect

Make Your Dill Sauce:

Pop butter in a pan over gentle heat and let it melt. Stir in heavy cream, sour cream or Greek yogurt, Dijon mustard, fresh chopped dill, lemon zest, plus salt and pepper. Stir non-stop just till it thickens up a bit—don’t let it boil or the sauce might break. Taste and add salt if needed. Keep the pan warm

Time to Grill the Fish:

Bring your grill or grill pan to medium-high to get it nice and hot. Lay out the fillets carefully and let them cook untouched about three or four minutes until they lift up clean and the bottom’s golden with grill stripes. Flip gently with a thin spatula, cook about three more minutes, then pull them off and let them rest a moment

Get the Cod Ready:

As the tomatoes roast, dry off your cod well with paper towels to help it brown. Rub with olive oil, smoked paprika, garlic and onion powders, salt, pepper, and squeeze on lemon juice. Add chopped fresh thyme over the top and let the fillets chill out a bit to soak up flavor

Roast the Tomatoes:

Crank the oven to 400 degrees Fahrenheit (that’s 200 Celsius). Mix tomatoes with enough oil, some salt, pepper, a big splash of balsamic, and chopped garlic in a bowl till shiny. Spread on a tray so none overlap. Roast till wrinkled, caramelized, and swimming in juice—about 20 minutes. Sprinkle with parsley as soon as they’re out of the oven

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The bright taste the dill gives this sauce just steals the show. It lightens up the cream and ties the whole plate together. After tasting it with crispy grilled cod, I knew I’d come back to this meal every summer. I love sharing it at backyard grill-outs and watching those sweet tomatoes burst as they roast.

How to Store Leftovers

Tuck leftover cod and tomatoes into a sealed container in your fridge—they’ll stay good for two days. Keep dill sauce apart and warm it slow so it doesn’t split. Use cold leftovers to top salads or toss them with pasta for a quick bite.

Swap It Up

No cod? Try haddock or halibut—any sturdy white fish works. Choose whatever little tomatoes are sweetest at the market. If you’re out of sour cream, Greek yogurt gives a nice tang, or drizzle in olive oil for dairy-free. Fresh dill’s ideal, but dried can do if that’s what you have.

How to Serve It

This is great spooned over hot rice or creamy mash to soak up the extra sauce. Pair with a simple green salad and crusty bread to hit all the right notes. The next day, layer leftover cod on toast and drizzle more dill sauce over the top—makes a tasty lunch.

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Backstory

Grilled fish served up with herby creamy sauce goes way back in the kitchens lining the coasts of Europe and North America. Dill and seafood is a favorite pairing in Scandinavian comfort food. Sweet roasted tomatoes are an old Italian move for getting the best out of the season’s produce.

FAQs About the Recipe

→ What's the best way to keep cod from hanging onto the grill?

Make sure your cod is dry, then give it a quick brush with olive oil. Get your grill or grill pan hot—medium-high and that grate’s oiled up too. Don’t force the flip; once the fish lets go on its own, use a slim spatula to turn it.

→ Can I swap in a different fish for this?

You bet—swap in halibut, tilapia, or haddock if you like. Any firm white fish should cook up nicely and soak in those creamy dill flavors.

→ What goes well with this main?

Pair it up with roasted potatoes, a pile of steamed veggies, or a bowl of crisp greens—everything brightens up the meal and balances out the richness.

→ Could I prep the dill sauce ahead of time?

Yep! Make the sauce ahead and just gently rewarm it on low. Stir in your fresh dill right before serving so it pops with flavor.

→ How will I know if the cod’s done?

You’ll see the cod turn solid white and it’ll flake with a fork. Usually you only need 3–4 minutes per side—or if you’re using a thermometer, go for 145°F, which is 63°C.

→ Got a lighter swap for heavy cream?

Try some Greek yogurt or light sour cream. It’ll give you that creamy, tangy sauce without being super rich.