Grilled Cod with Roasted Tomatoes (Printable)
Tender grilled cod paired with roasted cherry tomatoes and a tangy creamy dill sauce—light, fresh dinner for four.
# What You'll Need:
→ Fish & Marinade
01 - 4 skinless cod fillets (about 6 oz each)
02 - 2 tablespoons olive oil
03 - 1 teaspoon finely grated lemon zest
04 - 1 tablespoon freshly squeezed lemon juice
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon freshly ground black pepper
→ Roasted Tomatoes
07 - 2 cups cherry tomatoes, halved
08 - 1 tablespoon olive oil
09 - 1 clove garlic, minced
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon ground black pepper
12 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
→ Creamy Dill Sauce
13 - 1/2 cup sour cream
14 - 1/4 cup mayonnaise
15 - 2 tablespoons fresh dill, finely chopped or 2 teaspoons dried dill
16 - 1 tablespoon freshly squeezed lemon juice
17 - 1 teaspoon Dijon mustard
18 - 1/2 teaspoon salt
19 - 1/4 teaspoon ground black pepper
# How to Make It:
01 - Heat oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
02 - Combine halved cherry tomatoes, olive oil, minced garlic, salt, black pepper, and thyme leaves in a bowl. Toss to coat. Spread tomatoes evenly on the prepared baking sheet and roast for 15 to 18 minutes until soft and caramelized.
03 - In a small bowl, whisk olive oil, lemon zest, lemon juice, salt, and pepper together. Lightly brush mixture over both sides of the cod fillets.
04 - Heat a grill or grill pan over medium-high heat and lightly oil the grates.
05 - Place marinated cod fillets on the hot grill. Cook for 3 to 4 minutes per side until the fish turns opaque and flakes easily with a fork. Remove from grill and let rest briefly.
06 - In a small bowl, combine sour cream, mayonnaise, dill, lemon juice, Dijon mustard, salt, and black pepper. Stir until smooth. Adjust seasoning if necessary.
07 - Arrange grilled cod on serving plates. Top with roasted tomatoes and drizzle generously with creamy dill sauce. Garnish with additional dill if desired.
# Expert Suggestions:
01 -
- The sauce has just enough tang to make you sneak spoonfuls before serving.
- Roasting the tomatoes bursts them with sweetness and makes the cod shine even more.
02 -
- Fish sticks and flakes if you move it too soon—let it naturally release from the grill when ready.
- Mixing the sauce ahead of time lets the dill bloom into the cream, rounding out the flavors beautifully.
03 -
- Never force the fish off the grill—give it time, and the crust will form naturally.
- A small offset spatula slides under fillets more gently than a wide one, making for prettier plating.