Grilled Cod Roasted Tomatoes Dill

Name: Grilled Cod Roasted Tomatoes Dill
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Seafood
Ingredients: 2 cod fillets (about 6 ounces each); 1.5 cups cherry tomatoes; 2 tablespoons olive oil; 2 cloves garlic, minced; 0.5 cup heavy cream; 1 tablespoon fresh dill, chopped; 1 tablespoon lemon juice; 1 tablespoon butter (optional); 0.5 teaspoon salt; 0.25 teaspoon black pepper

Recipe by Jordan Avery · Updated July 2025

Grilling & Griddle Seafood & Fish

Home cooks adore this Grilled Cod with Roasted Tomatoes and Dill for its perfect balance of light yet satisfying flavors and effortless elegance. It's a weeknight win that feels like a restaurant special, ready in just 30 minutes with minimal cleanup. The sweet-tart tomatoes caramelize beautifully alongside the flaky cod, while the velvety dill sauce ties everything together with bright, herby richness. Whether you're hosting a casual dinner or craving a taste of summer, this dish never disappoints.

What Makes This Recipe Special

The roasted cherry tomatoes develop deep, jammy sweetness that contrasts brilliantly with the firm, buttery cod.
The sauce is reduced just enough to coat the back of a spoon but remains pourable, ensuring it clings to every bite without overwhelming the fish.
Grilling the cod instead of pan-searing adds subtle smoky notes that elevate the dish beyond typical seafood preparations.
A touch of butter in the sauce (optional) adds a luxurious mouthfeel that pairs exquisitely with the fresh dill and lemon.

⏱ 30 mins

Seafood

Servings 2

Ingredients

2 codfillets (about 6 ounces each)

1.5 cupscherry tomatoes

2 tablespoonsolive oil

2 clovesgarlic, minced

0.5 cupheavy cream

1 tablespoonfresh dill, chopped

1 tablespoonlemon juice

1 tablespoonbutter (optional)

0.5 teaspoonsalt

0.25 teaspoonblack pepper

Nutrition

320 caloriesCalories

Per serving · Values are estimates

Instructions

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.

Pat cod fillets dry, rub with olive oil, season with salt, pepper, and a bit of dill.

Heat grill or grill pan over medium-high heat. Grill cod for 3–4 minutes per side, or until opaque and flaky.

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.

Plate by spooning sauce onto each dish, topping with tomatoes and placing grilled cod over everything. Garnish with fresh dill. Serve immediately.

Essential Tips

Pat cod dry

Ensure the fillets are bone-dry before grilling to prevent sticking and achieve a crisp, golden crust. Use paper towels to blot thoroughly, including the edges where moisture hides.

Medium-high heat only

Grill the cod over medium-high heat to avoid overcooking. The fish should flake easily with a fork but still feel slightly firm to the touch when pressed gently. Overcooked cod turns dry and rubbery.

Roast tomatoes first

Start the tomatoes in the oven while prepping the cod so everything finishes at the same time. Their caramelization time is the longest part of this recipe-don't rush it.

Sauce consistency check

Simmer the dill sauce until it coats the back of a spoon but doesn't thicken into a paste. If it reduces too quickly, add a splash of warm water to loosen it before serving.

Garnish last minute

Fresh dill wilts quickly when exposed to heat, so sprinkle it over the finished dish right before serving to preserve its vibrant color and peppery aroma.

Smart Swaps & Variations

Dairy-free Swap heavy cream for full-fat coconut milk and butter for olive oil to create a rich, dairy-free version that still delivers creamy texture and depth.

Herb swap Replace dill with tarragon or chives for a different aromatic profile-tarragon adds anise-like notes, while chives bring a milder, oniony freshness.

Spicy kick Add a pinch of red pepper flakes to the tomatoes before roasting or a dash of hot sauce to the dill sauce for a subtle heat that cuts through the richness.

Citrus twist Use lime juice instead of lemon for a brighter, more tropical flavor, especially if serving with coconut milk in the dairy-free variation.

What to Serve With This

Crusty sourdough bread, toasted and rubbed with garlic, to soak up the dill sauce.
A simple arugula salad tossed with lemon vinaigrette and shaved Parmesan for peppery contrast.
Chilled Sauvignon Blanc or Pinot Grigio to complement the acidity and herbal notes.
Steamed asparagus or green beans for a light, seasonal side that won't compete with the main.

Storage & Reheating

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Keep the cod and sauce separate from the tomatoes to prevent sogginess.

Reheating

Gently reheat the cod and sauce in a skillet over low heat with a splash of water or broth to restore moisture. Avoid microwaving, as it can make the fish rubbery.

Expert Chef Tips

Use a fish spatula when grilling cod to minimize sticking and ensure clean removal from the grill.
For extra-smoky flavor, add a handful of wood chips (like cherry or hickory) to your grill if using a charcoal or gas grill with a smoker box.
If your dill sauce thickens too much upon cooling, whisk in a teaspoon of warm water or broth to loosen it before reheating.

Equipment You’ll Need

Grill or grill pan for cooking the cod
Baking sheet for roasting tomatoes
Medium saucepan for making the dill sauce
Fish spatula for gentle flipping and serving

Nutritional Benefits

High in lean protein (30g per serving) to support muscle maintenance and satiety.
Rich in omega-3 fatty acids from cod, which promote heart and brain health.
Contains antioxidants from tomatoes and dill, including lycopene and vitamin C.
Heavy cream contributes saturated fat, so enjoy in moderation if watching heart health.

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Frequently Asked Questions

Can I use frozen cod fillets?

Yes, but thaw them completely in the fridge overnight and pat them very dry before grilling. Frozen cod releases more moisture, which can prevent a crispy crust.

What's the best way to tell when the cod is done?

The fish should be opaque throughout and flake easily with a fork. An internal temperature of 145°F (63°C) is the USDA's recommended doneness, but texture is more reliable than a thermometer.

Can I make the sauce ahead of time?

Absolutely. Prepare the sauce up to a day in advance and store it in the fridge. Reheat gently over low heat, stirring constantly, and thin with a splash of water if needed before serving.

What if I don't have a grill?

A grill pan works well for a similar seared effect. Alternatively, sear the cod in a hot skillet with olive oil over medium-high heat for 3-4 minutes per side.

Can I use other fish instead of cod?

Yes! Firm white fish like halibut, haddock, or sea bass work equally well. Delicate fish like sole or tilapia may overcook quickly, so reduce the grilling time to 2-3 minutes per side.

How do I prevent the dill sauce from curdling?

Curdling happens if the sauce overheats. Keep the heat on low and stir frequently. If it starts to separate, remove it from the heat and whisk vigorously to emulsify it again.

Can I roast the tomatoes at a lower temperature?

Roasting at 375°F (190°C) for 25-30 minutes works, but the tomatoes won't caramelize as deeply. For best results, stick to 425°F (220°C) and monitor them closely to avoid burning.

What's a good substitute for heavy cream?

Half-and-half or whole milk can work in a pinch, but the sauce will be thinner and less rich. For a lighter but still creamy option, use Greek yogurt thinned with a little milk.