Grilled Cod Roasted Tomatoes Dill (Printable Version)
# What You’ll Need:
01 -
2 cod fillets (about 6 ounces each)
02 -
1.5 cups cherry tomatoes
03 -
2 tablespoons olive oil
04 -
2 cloves garlic, minced
05 -
0.5 cup heavy cream
06 -
1 tablespoon fresh dill, chopped
07 -
1 tablespoon lemon juice
08 -
1 tablespoon butter (optional)
09 -
0.5 teaspoon salt
10 -
0.25 teaspoon black pepper
# Steps to Follow:
01 -
Preheat oven to 425°F (220°C). Place cherry tomatoes on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and roast for 15–20 minutes until blistered.
02 -
Pat cod fillets dry, rub with olive oil, season with salt, pepper, and a bit of dill.
03 -
Heat grill or grill pan over medium-high heat. Grill cod for 3–4 minutes per side, or until opaque and flaky.
04 -
In a small saucepan, melt butter (if using) and sauté garlic for 30 seconds. Add cream, lemon juice, dill, salt, and pepper. Simmer on low for 3–5 minutes, stirring until slightly thickened.
05 -
Plate by spooning sauce onto each dish, topping with tomatoes and placing grilled cod over everything. Garnish with fresh dill. Serve immediately.
# Additional Notes:
01 -
Always pat the cod dry before grilling to get the best sear and prevent sticking.
02 -
Fresh dill makes a huge difference—avoid using dried if possible.
03 -
Use a grill pan indoors if outdoor grilling isn’t an option.