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This grilled cod with roasted tomatoes and creamy dill sauce has become my summer seafood go-to when I want something that feels fancy but requires minimal effort. The combination of flaky fish, sweet roasted tomatoes, and that luxurious dill sauce creates a restaurant-quality meal that's actually simple enough for weeknights.
I first made this dish when trying to recreate a memorable meal from a coastal vacation in Maine. Now it's in my regular rotation whenever good cod is available at my local market.
Ingredients
- Cod fillets: about 6 ounces each perfect portion size that cooks quickly and evenly
- Cherry tomatoes: these roast beautifully and burst with natural sweetness that balances the dish
- Olive oil: use a good quality one here as it adds flavor to both the fish and tomatoes
- Fresh garlic: creates an aromatic base for the sauce that complements the fish perfectly
- Heavy cream: the foundation of our luxurious sauce that coats the fish beautifully
- Fresh dill: the star herb that gives this dish its distinctive bright flavor profile
- Lemon juice: adds essential acidity that cuts through the richness of the cream
- Butter: optional but adds a silky richness to the sauce worth including
- Salt and pepper: enhances all the flavors in the dish
Step-by-Step Instructions
- Roast the Tomatoes:
- Preheat your oven to 425°F and place cherry tomatoes on a baking sheet. Drizzle them generously with olive oil and season with salt and pepper. Roast for 15 to 20 minutes until they begin to blister and release their juices. The caramelization that happens during roasting concentrates their natural sweetness.
- Prepare the Cod:
- Pat your cod fillets completely dry with paper towels. This crucial step ensures you get a beautiful sear rather than steaming the fish. Rub them with olive oil and season with salt, pepper, and a small amount of dill. The oil helps conduct heat evenly across the surface of the fish.
- Grill the Fish:
- Heat your grill or grill pan until it is properly hot before adding the fish. Grill the cod for approximately 3 to 4 minutes per side. You will know the fish is done when it turns opaque and flakes easily with a fork. Avoid overcooking as cod can quickly become dry.
- Make the Dill Sauce:
- In a small saucepan, melt the butter if using and sauté the minced garlic for just 30 seconds until fragrant but not browned. Add the heavy cream, lemon juice, chopped dill, salt, and pepper. Allow the sauce to simmer gently for 3 to 5 minutes, stirring occasionally until it thickens slightly to coat the back of a spoon.
- Assemble the Dish:
- For an attractive presentation, spoon the creamy dill sauce onto each plate first, creating a bed for the other components. Arrange the roasted tomatoes around the plate and place the grilled cod on top. Finish with a final sprinkle of fresh dill to brighten both the flavor and appearance.
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Fresh dill is the ingredient that truly elevates this dish from good to memorable. I grow dill in my herb garden specifically for this recipe during summer months. The first time I served this to my husband, he declared it better than any seafood restaurant dish he'd had recently which was quite the compliment since he's typically hard to impress with homemade seafood.
Perfect Pairing Suggestions
This cod dish pairs beautifully with simple sides that complement without overwhelming. A light green salad dressed with lemon vinaigrette adds freshness, while steamed asparagus or haricots verts provide a perfect textural contrast. For a more substantial meal, serve alongside roasted baby potatoes or a small portion of wild rice. The key is keeping accompaniments simple to let the delicate flavors of the fish and sauce shine.
Make-Ahead Options
While this dish is best enjoyed fresh, you can prepare components ahead of time to streamline dinner service. The dill sauce can be made up to 24 hours in advance and gently reheated. The tomatoes can be roasted earlier in the day and kept at room temperature. Only the cod should be cooked just before serving to maintain its perfect texture. This preparation strategy makes the recipe even more weeknight friendly while preserving the fresh flavors.
Ingredient Substitutions
This recipe welcomes thoughtful adaptations based on what you have available. Halibut or haddock work beautifully in place of cod if preferred or more readily available. If cherry tomatoes are not in season, you could substitute larger tomatoes cut into chunks though they may need longer roasting time. For a lighter option, substitute half and half for the heavy cream, though the sauce will be slightly less rich. And while fresh dill is strongly recommended, in a pinch you could use fresh tarragon for a different but equally delicious flavor profile.
Common Queries
- → How do I prevent cod from sticking to the grill?
Pat fillets dry thoroughly, rub with olive oil, and preheat the grill well to ensure easy release and the best sear.
- → Can I use dried dill instead of fresh?
Fresh dill provides a brighter, more aromatic flavor. Dried dill can be used, but the taste won't be as vibrant.
- → What are the best tomatoes for roasting?
Cherry tomatoes work wonderfully for their sweetness and texture, holding up well during roasting and adding juicy bursts of flavor.
- → Is there a substitute for heavy cream in the sauce?
Half-and-half or coconut cream provide a lighter or dairy-free option, though the sauce may be thinner in consistency.
- → How do I know when the cod is done grilling?
Cod is cooked through when it turns opaque and flakes easily with a fork, usually after 3–4 minutes per side over medium-high heat.