Grilled Cod with Roasted Tomatoes & Creamy Dill Sauce

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Grilled cod has always been one of my favorite go-to proteins when I want something light, healthy, but still full of flavor. There’s something magical about how the fish holds up on the grill—firm yet flakey, with just enough char to give it that irresistible smoky edge. Pair it with burstingly sweet roasted cherry tomatoes and a creamy dill sauce, and it becomes an elevated dish that feels fancy but is easy enough to pull off on a weeknight.

The first time I served this dish, the room went silent—that kind of silence where everyone’s too busy eating to say a word. It’s that good. The herbaceous, silky dill sauce ties the smoky tomatoes and juicy cod together in a perfect trio of flavor and texture. Whether you’re cooking to impress or just want something nourishing and delicious, this Grilled Cod with Roasted Tomatoes & Creamy Dill Sauce delivers every time.

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Why You’ll Love This Grilled Cod with Roasted Tomatoes & Creamy Dill Sauce

This dish checks all the boxes—it’s healthy, vibrant, and comes together with minimal fuss. The cod is protein-rich and low in fat, while the tomatoes add natural sweetness and brightness. The creamy dill sauce, meanwhile, is the secret weapon: cooling, rich, and deeply aromatic. What I love most is how balanced everything feels—nothing overpowers, everything complements. Plus, the whole thing looks like something you’d order at a fancy coastal bistro, without the hefty price tag.

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What Kind of Cod Should I Use?

For this recipe, I recommend using thick, center-cut fillets of fresh Atlantic or Pacific cod. You want pieces that are about 1 to 1½ inches thick so they can hold up well on the grill without falling apart. Frozen cod is also a great option—just make sure it’s fully thawed and patted dry before cooking to avoid excess moisture, which can steam the fish instead of giving it that beautiful grill sear.

If you have access to wild-caught cod, even better. It tends to have a firmer texture and slightly sweeter flavor compared to farm-raised varieties. That said, any fresh, flaky white fish will do in a pinch—just make sure it’s boneless and skinless for the cleanest presentation.

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Options for Substitutions

This recipe is wonderfully adaptable. If you can’t find cod or prefer a different fish, try halibut, sea bass, haddock, or even snapper—anything firm and mild will work well with the creamy dill and sweet tomatoes.

Not a fan of dairy? Swap the cream in the dill sauce with a plant-based alternative like coconut cream or unsweetened cashew cream. Want to add some heat? A pinch of crushed red pepper or a spoonful of horseradish in the sauce will kick it up a notch.

For the tomatoes, cherry or grape tomatoes are ideal, but heirlooms or roma tomatoes cut into chunks can also do the trick. And if you’re low on dill, fresh parsley or tarragon brings a different but equally delicious herbal note.

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Ingredients for Grilled Cod with Roasted Tomatoes & Creamy Dill Sauce

Cod Fillets
The star of the dish—firm, flaky, and mild in flavor. Perfect for grilling and soaking up the creamy dill sauce without being overpowering.

Cherry Tomatoes
These little gems roast beautifully, bursting with sweetness and bringing a smoky, caramelized flavor that pairs incredibly well with the cod.

Olive Oil
Used to coat the cod and tomatoes before grilling and roasting. Adds richness and helps achieve that golden char.

Garlic
Minced garlic boosts the flavor of the roasted tomatoes and balances the creaminess of the sauce with a little punch.

Fresh Dill
Essential for that bright, fresh flavor in the sauce. Dill and fish are a classic combo for a reason—it’s aromatic, light, and summery.

Heavy Cream
Forms the luscious base of the dill sauce. It adds richness that contrasts beautifully with the tangy tomatoes and flaky cod.

Lemon Juice
A squeeze of brightness to balance the cream. It also brings a little zing to both the sauce and the fish.

Salt & Pepper
Fundamentals, but crucial. Seasoning the cod and tomatoes well brings the whole dish to life.

Butter
Just a touch melted into the sauce for extra smoothness and depth—it’s a small addition that makes a big difference.

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Step 1: Prep the Cod and Tomatoes

Start by patting your cod fillets dry with a paper towel, then lightly coat them with olive oil and season generously with salt and freshly cracked black pepper. Do the same with the cherry tomatoes—toss them in olive oil, a pinch of salt, and minced garlic. Set them aside while you heat up the grill or oven.

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Step 2: Roast the Tomatoes

Preheat your oven to 425°F (220°C). Place the seasoned cherry tomatoes on a baking tray and roast for about 15–20 minutes, or until they start to blister and char slightly. The heat intensifies their sweetness and gives them that lovely roasted depth.

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Step 3: Grill the Cod

While the tomatoes roast, heat your grill (or grill pan) over medium-high heat. Once hot, place the cod fillets on the grill and cook for 4–5 minutes per side, depending on thickness. The fish should have nice grill marks and flake easily with a fork when done.

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Step 4: Make the Creamy Dill Sauce

In a small saucepan over medium heat, combine heavy cream, a pat of butter, and lemon juice. Stir gently until warmed through, then add freshly chopped dill and a little salt and pepper to taste. Simmer for just a minute or two—don’t let it boil—until the sauce thickens slightly.

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Step 5: Assemble and Serve

Spoon the roasted tomatoes into a shallow serving bowl or plate. Gently place the grilled cod on top, then drizzle generously with the warm creamy dill sauce. Garnish with extra dill sprigs or lemon zest if you like. Serve immediately while everything is hot and aromatic.

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How Long to Cook the Grilled Cod with Roasted Tomatoes & Creamy Dill Sauce

The cod should be grilled for about 4–5 minutes per side, depending on thickness. You’ll know it’s done when it flakes easily with a fork and has a nice opaque color throughout. The tomatoes take roughly 15–20 minutes in a 425°F oven to blister and caramelize beautifully. The creamy dill sauce comes together quickly—just 3–5 minutes on the stovetop is enough to infuse the cream with flavor and thicken it slightly.

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Tips for Perfect Grilled Cod with Roasted Tomatoes & Creamy Dill Sauce

• Dry the Cod Well: Removing excess moisture helps get that delicious golden crust on the grill.
• Oil the Grill Grates: To prevent sticking, brush the grates with oil before placing the cod on them.
• Use a Fish Spatula: It makes flipping delicate fillets easier without tearing them apart.
• Don’t Overcook the Cod: Keep a close eye; it goes from perfect to dry quickly. Once it flakes, it’s ready.
• Let the Sauce Simmer, Not Boil: Boiling can break the cream. A gentle heat keeps it smooth and velvety.
• Use Fresh Dill: Dried dill just doesn’t compare here—the fresh herb gives a vibrant lift.
• Char Those Tomatoes: Letting them roast until slightly blackened adds incredible depth.
• Serve Immediately: This dish is best enjoyed hot and fresh when the cod is juicy, the tomatoes are sweet, and the sauce is silky.

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Watch Out for These Mistakes While Cooking

• Skipping the Pat Dry Step: If you don’t dry the cod properly, it won’t get that lovely golden crust. Wet fish equals steamed fish, not grilled.
• Overcrowding the Pan or Grill: Give the cod space to cook evenly. Crowding traps steam and ruins the sear.
• Using Too Much Heat: High heat can dry out the cod or burn the outside before the inside cooks. Medium-high is your sweet spot.
• Neglecting to Oil the Grill: Cod is a delicate fish and sticks easily. A quick oiling saves you from a broken fillet mess.
• Over-roasting the Tomatoes: You want blistered, juicy tomatoes—not shriveled, dried-out ones. Keep an eye on them near the end.
• Boiling the Cream Sauce: High heat will cause the cream to separate. Keep it low and gentle for a silky finish.
• Forgetting to Season in Layers: Season the fish, the tomatoes, and the sauce separately so every element shines.
• Serving It Cold: This dish really comes alive when everything is warm and freshly plated. Prep your timing to serve it right off the heat.

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What to Serve With Grilled Cod with Roasted Tomatoes & Creamy Dill Sauce?

Roasted Baby Potatoes

Tossed with olive oil and herbs, they’re crispy on the outside, fluffy on the inside—perfect to soak up that creamy dill sauce.

Garlic Butter Rice

Soft, fragrant rice with a touch of garlic and butter is a cozy and simple base that lets the cod take the spotlight.

Steamed Asparagus

Light and green with a hint of crunch—it complements the richness of the fish and sauce without competing.

Couscous with Lemon Zest

Fluffy couscous brings texture and lemon zest adds a citrusy kick that ties in beautifully with the dill.

Grilled Zucchini

Earthy and smoky, grilled zucchini rounds out the plate with an extra layer of charred flavor.

Crusty Bread

For swiping through that velvety sauce and soaking up roasted tomato juices—an absolute must.

Mixed Greens with Vinaigrette

A fresh salad with a sharp vinaigrette cuts through the richness and resets your palate between bites.

Chilled White Wine (like Sauvignon Blanc)

Not a dish, but a perfect pairing. Crisp, bright wine enhances every element without overwhelming the fish.

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Storage Instructions

If you have leftovers (which is rare in my house!), you can store the grilled cod and roasted tomatoes in an airtight container in the refrigerator for up to 2 days. Make sure the fish has cooled completely before storing. The creamy dill sauce should be stored separately in a sealed jar or container, also refrigerated for up to 3 days.

To reheat, gently warm the cod and tomatoes in a 300°F oven or in a covered skillet over low heat. Avoid microwaving the sauce—it’s best reheated slowly on the stove over low heat to keep it from separating. This dish doesn’t freeze well due to the cream sauce, so enjoy it while it’s fresh.

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Estimated Nutrition (Per Serving)

• Calories: ~390 kcal
• Protein: 34g
• Fat: 22g
• Saturated Fat: 9g
• Carbohydrates: 8g
• Fiber: 2g
• Sugars: 4g
• Cholesterol: 95mg
• Sodium: 320mg

Please note these are approximate values and can vary based on portion size and exact ingredients used.

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Frequently Asked Questions

Can I use frozen cod for this recipe?

Yes! Just make sure it’s completely thawed and patted dry before grilling. Frozen cod can hold excess moisture, which may affect the sear and texture.

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Can I cook the cod in a pan instead of grilling it?

Absolutely. A cast-iron or nonstick skillet works well. Cook over medium-high heat for the same amount of time—4 to 5 minutes per side until it flakes easily.

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Is there a dairy-free version of the dill sauce?

Yes! Substitute the heavy cream with unsweetened coconut cream or a creamy oat milk. Add a teaspoon of Dijon mustard for richness if needed.

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What’s the best way to know the cod is cooked through?

The cod should be opaque and flake easily with a fork. Internal temperature should reach 145°F (63°C) at the thickest part.

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Can I use dried dill instead of fresh?

Fresh dill is definitely recommended for its vibrant flavor, but if needed, use about 1/3 the amount of dried dill. Add it in early so it has time to infuse the sauce.

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How can I make the dish spicier?

Add a pinch of red pepper flakes to the dill sauce or sprinkle some chili powder over the cod before grilling for a subtle kick.

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Can I prepare any parts of this dish in advance?

Yes. You can make the creamy dill sauce up to 2 days ahead and store it in the fridge. The tomatoes can also be roasted earlier and gently reheated before serving.

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Is this recipe gluten-free?

Yes, the entire dish is naturally gluten-free as long as you double-check any packaged ingredients like cream or butter.

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Conclusion

Grilled Cod with Roasted Tomatoes & Creamy Dill Sauce is one of those effortlessly elegant meals that hits all the right notes—healthy, comforting, and packed with flavor. It’s perfect for busy weeknights, yet special enough to impress guests. I love how the creamy dill sauce elevates the simply grilled fish, while the sweet, blistered tomatoes round out the plate with a burst of color and richness.

Whether you’re looking for fresh dinner ideas, a healthy but indulgent main course, or a fast track to a beautiful plate of food, this dish is everything you need. It’s one of my personal favorites, and once you try it, I’m pretty sure it’ll become one of yours too.

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