Description
Flaky grilled cod served over blistered cherry tomatoes with a silky, lemon-kissed creamy dill sauce. Elegant enough for guests, simple enough for a weeknight.
Ingredients
4 (6-ounce) cod fillets
1 lb cherry tomatoes
3 tbsp olive oil
2 cloves garlic, minced
3/4 cup heavy cream
1/4 cup fresh dill, chopped
1 tbsp lemon juice
1 tsp kosher salt, divided
1/2 tsp black pepper, divided
Instructions
1. Roast tomatoes: Preheat oven to 400°F (200°C). Toss cherry tomatoes with 1 tbsp olive oil, 1/4 tsp salt, and a pinch of pepper. Roast 15–20 minutes until blistered.
2. Make sauce: In a small saucepan over medium heat, warm 1 tbsp olive oil. Saute garlic 30–60 seconds. Stir in heavy cream, dill, 1/4 tsp salt, and a squeeze of lemon juice. Simmer gently 3–4 minutes; keep warm.
3. Grill cod: Heat a grill pan or outdoor grill to medium-high. Pat cod dry. Brush with remaining 1 tbsp olive oil and season with the remaining salt and pepper. Grill 3–4 minutes per side until opaque and flaky.
4. Plate: Spoon creamy dill sauce onto plates, add roasted tomatoes, and top with cod. Finish with extra dill and a few drops of olive oil.
Notes
Pat the cod very dry so it sears instead of steaming.
Keep the cream at a gentle simmer to avoid breaking; don’t boil.
Salt lightly at each step—fish, tomatoes, and sauce—so flavors stay bright, not salty.
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 430
- Sugar: 3
- Sodium: 420
- Fat: 28
- Saturated Fat: 13
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 1
- Protein: 35
- Cholesterol: 125
Keywords: grilled cod, roasted tomatoes, creamy dill sauce, seafood dinner, weeknight meal