Grilled cod with roasted tomatoes & creamy dill sauce is a celebration of fresh, vibrant flavors that dance together in perfect harmony. This dish marries flaky cod fillets with sweet, slightly charred cherry tomatoes, while a zesty dill sauce brings a luxurious creaminess that ties every bite together. With just a 15-minute prep time and 20 minutes on the grill, this recipe is a beginner-friendly way to impress at any dinner gathering—whether it’s a casual weeknight meal or an alfresco summer feast. At around 450 calories per serving, it manages to feel indulgent without weighing you down, and it’s versatile enough to complement garden-fresh sides, hearty grains, or a simple green salad. The subtle brininess of capers and the bright pop of lemon in the sauce give it that extra edge, making every forkful feel like a mini celebration of seaside dining right in your own backyard.
Beyond just being delicious, this grilled cod recipe brings together wholesome ingredients in a way that feels both comforting and exciting. Seasoned simply with salt, freshly ground black pepper, and a drizzle of olive oil, the cod’s natural flavor shines through, while the roasted tomatoes add bursts of juiciness and a hint of smokiness. At the same time, the creamy dill sauce—made from sour cream, mayonnaise, fresh dill, and capers—offers a cooling counterpoint and tons of personality. Whether you’re an experienced home cook looking to add a new go-to seafood dish to your dinner rotation, or you’re just dipping your toes into summer grilling for the first time, this recipe delivers a crowd-pleasing experience. Grab your spatula and a chilled glass of white wine, because you’re about to discover a dish that feels like sunshine on a plate.
KEY INGREDIENTS IN GRILLED COD WITH ROASTED TOMATOES & CREAMY DILL SAUCE
Every great dish starts with thoughtful ingredients. In this recipe, each item plays a specific role, building layers of flavor and texture that come together in a delightful seafood dinner. From the main star—the cod—to the bright, tangy capers in the sauce, here’s what you’ll need:
- Cod Fillets
Flaky and mild, cod fillets serve as the perfect canvas for bold seasonings and sauces. Their gentle texture absorbs flavors beautifully without becoming overly fishy.
- Salt and Freshly Ground Black Pepper
Simple but essential, salt enhances the natural taste of the cod and tomatoes, while black pepper adds a subtle heat that plays off the creaminess of the sauce.
- Olive Oil
Used both to coat the tomatoes for roasting and to brush on the cod before grilling, olive oil prevents sticking and brings out a silky richness in each component.
- Cherry Tomatoes
Halved for quick roasting, these little gems burst with sweet acidity that deepens into caramelized, smoky goodness when grilled.
- Garlic Cloves
Minced garlic infuses the tomatoes with an aromatic punch, balancing their sweetness and complementing the cool dill sauce.
- Fresh Lemon Juice
A bright squeeze of lemon juice in the sauce cuts through the richness of sour cream and mayonnaise, adding refreshing zing.
- Fresh Dill
Chopped dill lends its signature grassy, slightly citrusy notes, connecting the seafood and sauce in a fragrant embrace.
- Sour Cream
Creates the creamy base of the sauce, bringing tang and body that pair perfectly with the tender cod and roasted tomatoes.
- Mayonnaise
Adds silkiness and binds the sauce ingredients together, ensuring each drizzle clings to the fish and tomatoes.
- Capers
These tiny briny buds contribute a punch of savory flavor and a hint of bitterness that brightens every spoonful of sauce.
HOW TO MAKE GRILLED COD WITH ROASTED TOMATOES & CREAMY DILL SAUCE
Let’s walk through the simple yet transformative steps that turn fresh ingredients into an irresistible dinner plate. From prepping the grill to plating the finished dish, every move is designed for maximum flavor with minimal fuss.
1. Preheat your grill to medium-high heat. Pat the cod fillets dry with paper towels to remove excess moisture, then season generously with salt and freshly ground black pepper on both sides. This crucial step ensures the fish won’t stick and cooks evenly.
2. In a mixing bowl, toss the halved cherry tomatoes with a tablespoon of olive oil, minced garlic, salt, and pepper. Spread the mixture in an even layer on a grill-safe baking pan or sheet, making sure the tomatoes aren’t overcrowded to allow for optimal charring.
3. Place the pan of tomatoes on the grill and roast for about 10 minutes. Stir gently halfway through cooking so all sides develop a slight char and soften into juicy morsels. Remove the roasted tomatoes from the grill and set them aside to rest.
4. While the tomatoes are roasting, prepare the creamy dill sauce. In a clean mixing bowl, combine sour cream, mayonnaise, fresh lemon juice, chopped dill, and chopped capers. Stir vigorously until the sauce is smooth and well emulsified, balancing tang and creaminess.
5. Brush the seasoned cod fillets with the remaining olive oil. Carefully place them on the grill, presentation-side down (skin-side down if your fillets have skin). Grill the cod for about 3–4 minutes per side, depending on thickness, until the flesh is opaque and flakes easily with a fork.
6. To serve, arrange the tender cod fillets on individual plates. Use a spoon to top each fillet with a generous portion of roasted tomatoes, ensuring some of the luscious juices accompany the fish.
7. Drizzle each plate with the creamy dill sauce, letting it cascade over the fish and tomatoes. Garnish with extra sprigs of fresh dill for a final flourish, and serve immediately while everything is hot and vibrant.
SERVING SUGGESTIONS FOR GRILLED COD WITH ROASTED TOMATOES & CREAMY DILL SAUCE
Elevating this dish beyond the plate is all about presentation, complementary flavors, and contrasting textures. Here are a few ideas to make your meal feel like a full-blown event, whether it’s an intimate dinner for two or a lively gathering with friends.
- Light Green Salad
Pair the fish with a mixed greens salad tossed in a citrus vinaigrette. The crisp lettuces and tangy dressing cut through the creamy sauce and provide a refreshing crunch.
- Herbed Couscous or Quinoa
Serve the cod on a bed of warm, fluffy grains mixed with chopped fresh parsley, scallions, and a splash of lemon juice. The grains soak up tomato juices and add a nutty undercurrent.
- Garlic-Roasted Asparagus
Roast or grill thin asparagus spears with olive oil, minced garlic, and a pinch of sea salt. The slight char and garlicky aroma echo the flavors in the tomatoes.
- Crusty Bread or Focaccia
Offer slices of artisan bread on the side to mop up any leftover sauce and tomato juices. A simple drizzle of olive oil and sprinkle of sea salt is all you need to complement the meal.
HOW TO STORE GRILLED COD WITH ROASTED TOMATOES & CREAMY DILL SAUCE
Storing this dish correctly ensures you can enjoy leftovers without sacrificing flavor or texture. Because both the fish and the creamy sauce are delicate, follow these tips to keep everything fresh and safe to eat.
- Refrigerator Storage
Transfer cooled cod and tomatoes into an airtight container. Store the creamy dill sauce separately in its own sealed jar. Properly refrigerated, both components will stay fresh for up to 2 days.
- Freezer Method
While we don’t usually freeze seafood with cream-based sauces, you can freeze the grilled tomatoes and cod fillets alone. Place them in a freezer-safe bag, remove excess air, and freeze for up to one month. Thaw overnight in the fridge before reheating.
- Reheating Tips
Gently reheat cod and tomatoes in a low oven (around 300°F) for 10–12 minutes to retain moisture. Warm the sauce at room temperature or whisk briefly before serving—avoid microwaving dairy to prevent separation.
- Sauce Preservation
If you’ve made extra sauce, it will keep beautifully for up to 3 days in the fridge. Always use a clean spoon to scoop it out to minimize bacterial contamination and ensure longevity.
CONCLUSION
Thank you for joining me on this culinary journey through grilled cod with roasted tomatoes and creamy dill sauce. We’ve explored how simple ingredients—fresh cod, juicy tomatoes, fragrant dill, and tangy capers—can come together in a matter of minutes to create a dinner that feels special and tastes unforgettable. With a total cooking time of just 20 minutes and straightforward steps, this beginner-friendly recipe suits cooks of all skill levels. Whether you choose to pair it with a crisp green salad, herbed couscous, or a loaf of crusty bread, you’re in for a delightful balance of flavors and textures. Remember, this dish clocks in at around 450 calories per serving, making it a satisfying yet light option for summer grills, casual dinners, or any occasion that calls for something memorable.
Feel free to print and save this article for your recipe collection—having it on hand means you can dive into the smoky, savory goodness of grilled cod whenever you like. Below, you’ll find a handy FAQ section to troubleshoot any questions, from ingredient swaps to grill adjustments. I’d love to hear how your version turns out, so please leave a comment if you have feedback or share any twists you’ve tried. If you run into any hiccups while cooking or just want to chat about seafood, drop a question or two. Happy grilling, and here’s to many delicious meals ahead!
Grilled Cod with Roasted Tomatoes & Creamy Dill Sauce
Description
Experience the succulent flavors of grilled cod complemented by juicy roasted tomatoes and a zesty creamy dill sauce. This dish is a vibrant addition to your table.
Ingredients
Instructions
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Preheat your grill to medium-high heat. Pat the cod fillets dry with paper towels and season with salt and pepper.
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In a bowl, toss the halved cherry tomatoes with 1 tablespoon of olive oil, minced garlic, salt, and pepper. Spread them evenly on a grill-safe baking pan or sheet.
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Grill the tomatoes for about 10 minutes. Stir halfway through until they are softened and slightly charred. Remove them from the grill and set aside.
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While the tomatoes roast, prepare the creamy dill sauce: In a mixing bowl, combine the sour cream, mayonnaise, lemon juice, chopped dill, and capers. Stir until well mixed.
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Brush the cod fillets with the remaining olive oil. Place them on the grill, skin-side down if applicable. Grill the cod for about 3-4 minutes per side or until it flakes easily with a fork.
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To serve, arrange grilled cod fillets on plates. Top with a generous spoonful of roasted tomatoes. Drizzle with creamy dill sauce.
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Garnish with extra fresh dill if desired. Serve immediately.
Note
- Ensure the grill is preheated to avoid the fish sticking.
- Fresh dill is preferred, but dried dill can be substituted at a 1:3 ratio.
- For a spicier kick, add red pepper flakes to the cherry tomatoes before grilling.
- The creamy dill sauce also pairs well with chicken or as a salad dressing.
