Name: Grilled Cod with Roasted Tomatoes & Creamy Dill Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 cod fillets (6 oz each); 1.5 cups cherry tomatoes; 1/2 cup heavy cream; 2 tablespoons fresh dill, chopped; 1 clove garlic, minced; 1 tablespoon butter; 1 tablespoon olive oil (plus more for grilling); Zest of 1 lemon; Juice of 1/2 lemon; Salt and black pepper to taste

I’m always looking for that perfect balance between elegant and easy when it comes to seafood, and this Grilled Cod with Roasted Tomatoes & Creamy Dill Sauce delivers exactly that. The delicate flakiness of the cod, kissed with smoky grill marks, pairs beautifully with the juicy burst of sweet roasted cherry tomatoes. And then there’s the sauce—rich, creamy, and loaded with the fresh brightness of dill. Every bite is like summer on a fork.

This dish came together on a quiet evening when I wanted something comforting yet light. I had a bunch of cherry tomatoes that were starting to wrinkle and a fillet of cod waiting in the fridge. The magic happened when I let the tomatoes caramelize in the oven, grilled the cod with a touch of lemon zest, and pulled it all together with a dill-infused cream sauce. It’s become a go-to meal whenever I want to impress guests or just treat myself to something special.

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

This recipe is equal parts refreshing and indulgent. The cod is lean and flaky, making it a healthy protein choice, while the creamy dill sauce adds a rich depth without feeling heavy. The roasted cherry tomatoes bring a natural sweetness and a hint of char that contrasts the velvety sauce beautifully. It’s simple enough for a weeknight dinner, but elegant enough for a dinner party. Plus, it’s naturally gluten-free and can be served with your favorite veggie or grain on the side.

What Kind of Cod Should I Use?

When it comes to choosing cod for this dish, I always go for fresh, skinless fillets—thick-cut if possible. The thicker pieces hold up beautifully on the grill and stay juicy inside without falling apart. Atlantic cod tends to be more affordable and slightly sweeter, while Pacific cod is firmer and a little more mild. Both work well, so pick based on availability and freshness. If frozen cod is your only option, just make sure it’s fully thawed and patted dry before grilling to avoid excess moisture on the grill.

Options for Substitutions

If cod isn’t available or you’re just in the mood to mix things up, there are plenty of great swaps that still shine with the creamy dill and roasted tomato combo:

Halibut – Its firm texture and mild flavor make it a perfect stand-in.
Sea bass – Buttery and tender, this brings an extra richness to the dish.
Tilapia – A budget-friendly, mild option that grills nicely.
Salmon – For a richer, more savory spin, grilled salmon pairs beautifully with dill.
Greek yogurt or sour cream – Can be used in place of cream for a tangier, lighter sauce.
Tarragon or parsley – If dill isn’t your thing, these herbs also work well in the sauce.
Cherry tomatoes – Can be swapped with grape tomatoes or chopped Roma tomatoes if needed.

The beauty of this recipe is its flexibility—it’s all about the balance of charred, creamy, and fresh.

Ingredients for Grilled Cod with Roasted Tomatoes & Creamy Dill Sauce

Each ingredient in this dish plays a key role in building layers of flavor and texture. Here’s what you’ll need and why it’s important:

Cod fillets – The star of the show. Mild, flaky, and meaty enough to hold up on the grill.
Cherry tomatoes – When roasted, they become sweet and caramelized, adding depth and juiciness to the plate.
Fresh dill – This herb brings a bright, slightly tangy note that perfectly complements both fish and cream.
Heavy cream – It forms the rich, silky base of the dill sauce.
Garlic – Adds warmth and aromatic depth to the sauce.
Lemon zest and juice – Lifts the flavor of the fish and balances the creaminess of the sauce with acidity.
Olive oil – Used for roasting and grilling, it enhances flavor and prevents sticking.
Salt and black pepper – Essential for seasoning and bringing all the flavors to life.
Butter – A touch of butter in the sauce adds richness and a glossy finish.

Step 1: Roast the Tomatoes

Preheat your oven to 400°F (200°C). Toss the cherry tomatoes with olive oil, salt, pepper, and a pinch of chopped dill. Spread them out on a baking sheet and roast for 20–25 minutes until they start to blister and caramelize. Set aside once done.

Step 2: Prepare the Dill Cream Sauce

In a small saucepan over medium heat, melt a bit of butter and sauté minced garlic until fragrant (about 1 minute). Pour in the heavy cream, add lemon zest, and let it simmer gently. Stir in chopped fresh dill, season with salt and pepper, and reduce slightly until the sauce thickens—about 5–7 minutes. Keep warm on low heat.

Step 3: Season and Grill the Cod

While the sauce is reducing, pat the cod fillets dry and season them with salt, pepper, olive oil, and a light sprinkle of lemon zest. Heat a grill pan or outdoor grill over medium-high heat. Grill the cod for about 3–4 minutes per side, depending on thickness, until it’s golden on the outside and opaque throughout.

Step 4: Plate and Serve

Spoon a generous layer of creamy dill sauce onto each plate. Place the grilled cod on top, then scatter the roasted cherry tomatoes over and around the fish. Garnish with more fresh dill and a squeeze of lemon if desired. Serve immediately while everything is warm and vibrant.

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

Cooking cod is all about timing and temperature. On a preheated grill or grill pan set to medium-high, cod fillets take about 3 to 4 minutes per side. You’ll know it’s done when the flesh turns opaque and flakes easily with a fork. The roasted tomatoes take around 20 to 25 minutes in the oven at 400°F (200°C), just until they blister and slightly char. As for the creamy dill sauce, it simmers gently for 5 to 7 minutes, thickening just enough to coat the back of a spoon.

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

Dry your cod well before seasoning. This helps it sear nicely and prevents sticking.
Use a hot, well-oiled grill to get those beautiful grill marks and keep the fish from falling apart.
Don’t flip too early. Let the cod cook undisturbed on one side until it’s ready to release naturally from the grill.
Roast the tomatoes cut-side up if you’re slicing them—this intensifies the sweetness and avoids sogginess.
Balance the sauce. If the cream gets too thick, thin it with a splash of broth or lemon juice.
Fresh dill is key. Dried dill doesn’t have the same bright, green flavor.
Serve right away. Cod dries out quickly if left sitting—plate it hot with the sauce and tomatoes.
Use an instant-read thermometer if needed. Cod is perfectly done at an internal temp of 145°F (63°C).

Watch Out for These Mistakes While Cooking

Even simple dishes can go sideways if you’re not careful. Here’s what to avoid when making Grilled Cod with Roasted Tomatoes & Creamy Dill Sauce:

Overcooking the cod – It turns dry and loses that tender flakiness. Keep an eye on it, and remove it from heat as soon as it flakes.
Moving the cod too soon on the grill – Let it sear and form a crust before flipping. If it sticks, it’s not ready.
Using too much lemon juice in the sauce – A little brightens the flavor, but too much can make the cream split.
Skipping the tomato roasting – Raw or undercooked tomatoes won’t give you that sweet, caramelized depth.
Neglecting to taste the sauce – Balance is everything; always taste before serving and adjust salt, pepper, or acidity.
Burning the garlic – It goes from fragrant to bitter fast. Keep the heat low and stir constantly.
Using dried dill – This dish relies heavily on the freshness and aroma of real dill.
Crowding the pan or grill – If you cook multiple fillets, give them space so they sear instead of steaming.

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

Herb-Infused Mashed Potatoes

Creamy potatoes with a hint of garlic and dill make a comforting base for soaking up the sauce.

Steamed Asparagus with Lemon

The bright, grassy flavor of asparagus cuts through the richness of the dish perfectly.

Lemon Butter Rice

Simple, zesty rice complements the cod without overpowering the flavors.

Arugula Salad with Cucumber and Feta

A peppery, refreshing salad that adds crunch and contrast.

Toasted Sourdough or Baguette

Perfect for mopping up every drop of that dill sauce.

Roasted Garlic Green Beans

A savory side with a little bite that holds its own next to the fish.

Couscous with Herbs and Lemon Zest

Light, fluffy, and citrusy—an easy, no-fuss side.

A glass of dry white wine (like Sauvignon Blanc)

It’s not food, but it’s the kind of pairing that makes the whole meal sing.

Storage Instructions

If you have leftovers, they’ll keep nicely for a short time with the right care:

Refrigerate: Store the grilled cod, roasted tomatoes, and creamy dill sauce in separate airtight containers in the fridge. They’ll stay fresh for up to 2 days.
Reheat gently: Warm the fish and sauce over low heat on the stovetop or in the microwave at 50% power. Avoid high heat—it can dry out the cod and split the sauce.
Freezing isn’t ideal for this dish. Cream-based sauces tend to separate when thawed, and the fish can lose its texture.

For best results, enjoy it fresh or the next day for lunch with a light salad or over rice.

Estimated Nutrition

(Per serving – based on 1 fillet of cod, sauce, and tomatoes)

Calories: ~360 kcal
Protein: 30g
Fat: 24g
Saturated Fat: 10g
Carbohydrates: 8g
Sugar: 5g
Fiber: 2g
Cholesterol: 95mg
Sodium: 320mg

These values are estimates and may vary depending on specific ingredients and portion sizes.

Frequently Asked Questions

Can I make this recipe ahead of time?

You can prep components in advance—roast the tomatoes and make the sauce earlier in the day. Just grill the cod fresh when you’re ready to eat for best flavor and texture.

What if I don’t have a grill or grill pan?

No problem! A cast iron skillet or non-stick pan works well. Sear the cod over medium-high heat until golden on both sides and cooked through.

Can I use frozen cod fillets?

Absolutely. Just make sure to fully thaw them in the fridge and pat them dry to remove excess moisture before seasoning and cooking.

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

Yes! Swap the heavy cream for a plant-based alternative like cashew cream or full-fat coconut milk, and use olive oil instead of butter.

How can I tell when the cod is cooked perfectly?

The fish should be opaque and flake easily with a fork. An internal temperature of 145°F (63°C) is the golden number for doneness.

What can I use instead of dill?

If you’re not a fan of dill, fresh parsley, tarragon, or chives can add a different but equally delicious twist to the sauce.

Can I make the sauce thicker?

Yes—just let it simmer a bit longer to reduce and concentrate. Stir frequently and keep an eye on the consistency so it doesn’t over-thicken.

Is this dish gluten-free?

Yes, the ingredients are naturally gluten-free. Just double-check that your cream and spices don’t contain any hidden additives if you’re sensitive.

Conclusion

Grilled Cod with Roasted Tomatoes & Creamy Dill Sauce is one of those dishes that feels fancy but is actually super easy to pull together. It’s light, fresh, and bursting with flavor from every direction—tender cod, sweet roasted tomatoes, and that dreamy herb-forward cream sauce. Whether you’re cooking for a date night, a weekend dinner with friends, or just treating yourself midweek, this recipe checks all the boxes: comforting, clean, and crowd-pleasing. It’s the kind of meal you’ll come back to again and again.