Name: Grilled Cod with Roasted Tomatoes & Creamy Dill Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 cod fillets (about 6 oz each); 1 pint cherry tomatoes; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 tablespoon fresh dill, chopped; 1/2 cup heavy cream; 1 tablespoon lemon juice; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon butter (optional)

I love cooking seafood at home, especially when it’s simple enough for a weeknight dinner but elegant enough to impress guests. This Grilled Cod with Roasted Tomatoes & Creamy Dill Sauce hits that balance perfectly. The cod is tender and flaky with a beautiful char, while the tomatoes add sweetness and a little smokiness. The real star for me, though, is the velvety dill sauce—it brings the whole dish together in the most satisfying way.

I first made this on a whim with leftover herbs and a craving for something fresh but cozy. Since then, it’s become a go-to recipe when I want a dish that feels luxurious without a lot of fuss. The creamy dill sauce pairs naturally with seafood, and the roasted tomatoes add such a lovely acidity and pop of color. Whether you’re cooking for yourself or for guests, this is the kind of recipe that makes you feel like a chef in your own kitchen.

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

This recipe is a triple win: it’s healthy, delicious, and visually stunning. The cod stays juicy on the inside while picking up those beautiful grill marks. Roasted cherry tomatoes caramelize into little flavor bombs, and the creamy dill sauce? It’s silky, herbaceous, and rich without being heavy. Best of all, it’s incredibly quick to make—ready in under 30 minutes, but tastes like something you’d order at a fine restaurant.

What Kind of Cod Should I Use for Grilling?

For this dish, I always go for thick fillets of Atlantic or Pacific cod. Thicker cuts hold up better on the grill and won’t fall apart when flipped. If you can, ask your fishmonger for center-cut pieces—these are more uniform in shape and cook more evenly. Frozen cod also works well if that’s what you have; just make sure it’s fully thawed and patted dry before grilling to get that perfect golden crust.

Options for Substitutions

While cod is the star here, there’s plenty of room to adapt this recipe to what’s available in your kitchen:

Fish: Swap cod for halibut, haddock, or even sea bass. Just make sure it’s firm and thick enough to grill.
Tomatoes: Cherry tomatoes are best for their sweetness and size, but grape tomatoes or even chunks of Roma can work.
Cream: If you’re avoiding dairy, coconut cream is a great substitute and pairs nicely with dill for a slightly different flavor.
Dill: No fresh dill? Use dried (just reduce the quantity), or substitute with tarragon or parsley for a twist.
Grill: No outdoor grill? A stovetop grill pan or even a cast-iron skillet will give you great results indoors.

These small swaps won’t take away from the overall beauty and flavor of the dish—they might even help you discover a new variation you love.

Ingredients for Grilled Cod with Roasted Tomatoes & Creamy Dill Sauce

Cod Fillets
The foundation of the recipe—firm, flaky, and mild in flavor. Thick fillets grill beautifully and absorb the flavors of the sauce and tomatoes.
Cherry Tomatoes
Roasting these brings out their natural sweetness and adds a juicy, caramelized layer to the dish that complements the delicate cod.
Olive Oil
Used for grilling and roasting, it enhances flavor and helps everything cook evenly with a hint of richness.
Garlic
Minced garlic brings warmth and depth to the creamy sauce, tying together the brightness of dill and the sweetness of tomatoes.
Fresh Dill
The key herb for the sauce—it adds a grassy, slightly tangy note that lifts the entire dish and pairs perfectly with fish.
Heavy Cream
Creates that luscious, silky base for the dill sauce. It balances acidity and gives the dish a comforting texture.
Lemon Juice
A splash at the end brightens the creamy sauce and brings out the freshness in the fish and herbs.
Salt & Black Pepper
Simple but essential—these seasonings enhance every layer of the recipe from the fish to the sauce to the tomatoes.
Butter (optional)
Adds extra richness to the sauce if you’re feeling indulgent. A little goes a long way.

Each ingredient plays a specific role in creating a dish that feels balanced and full of contrast—crispy and creamy, rich and fresh, savory and sweet.

Step 1: Prep the Cod and Tomatoes

Pat the cod fillets dry with paper towels and season both sides with salt and pepper. Toss the cherry tomatoes with olive oil, a pinch of salt, and set them aside while the grill heats up.

Step 2: Grill the Tomatoes

Heat a grill or grill pan over medium-high. Place the cherry tomatoes directly on the grates or use a grill basket. Grill for about 5–7 minutes, turning occasionally, until they blister and char slightly. Remove and set aside.

Step 3: Grill the Cod

Brush the cod with olive oil. Place fillets on the grill and cook for about 3–4 minutes per side, depending on thickness, until the flesh is opaque and flakes easily. Avoid moving the fish too much—this helps get a nice sear.

Step 4: Make the Creamy Dill Sauce

In a small saucepan over medium heat, melt butter (if using), then add minced garlic. Cook for 1 minute until fragrant. Stir in the heavy cream and simmer gently for 3–4 minutes, until slightly thickened. Add chopped fresh dill, lemon juice, and season with salt and pepper to taste.

Step 5: Assemble the Dish

Spoon a generous amount of the dill sauce onto each plate. Top with grilled tomatoes, then place a cod fillet on top. Garnish with extra dill if desired, and serve immediately while everything is warm and fresh.

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

The total cooking time is quite short, making this an ideal recipe for weeknights:

Grilling the tomatoes takes about 5–7 minutes, just until they’re blistered and softened.
Grilling the cod usually takes 3–4 minutes per side, depending on thickness.
The dill sauce comes together in 5 minutes or less over medium heat.

All in, you’re looking at under 20 minutes of cook time, with prep adding just another 5–10 minutes. Fast, fresh, and elegant.

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

Dry the fish thoroughly before grilling to prevent sticking and ensure a crisp, golden exterior.
Use a hot, clean grill and oil it lightly to help the cod release without tearing.
Don’t flip the fish too early—wait until it naturally lifts off the grill to avoid breaking.
Don’t overcook the cod. It should flake easily and still feel moist at the center.
Use fresh dill whenever possible. Its flavor is much more vibrant and elevates the sauce.
Roast the tomatoes until charred but not collapsed—they should still have shape and a pop of juiciness.
Serve immediately after assembling. The contrast of hot fish and warm sauce with sweet tomatoes is best enjoyed fresh off the grill.

Watch Out for These Mistakes While Cooking

Using thin or uneven fillets: They’re more likely to fall apart on the grill or cook unevenly. Go for thick, uniform cuts.
Skipping the drying step: If you don’t pat the cod dry, it will steam instead of sear, leading to a soggy texture.
Overcrowding the grill: Give both the cod and tomatoes space to get proper heat and color.
Undercooking the garlic in the sauce: Raw garlic can taste sharp—sauté it just until fragrant before adding cream.
Using dried dill without adjusting: If you substitute dried dill, use less (about 1/3 of the fresh amount), or it can overpower the sauce.
Overcooking the fish: Cod can go from tender to dry quickly. Keep an eye on it and pull it as soon as it flakes.
Not seasoning in layers: Season the tomatoes, fish, and sauce individually to build full flavor in every bite.

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

Roasted Baby Potatoes

Crispy on the outside and fluffy inside, these pair beautifully with the creamy sauce and grilled fish.

Arugula or Spinach Salad

A peppery green salad with lemon vinaigrette adds freshness and lightness to balance the creamy elements.

Herbed Rice Pilaf

Subtle, aromatic rice with parsley or dill complements the flavors without overpowering them.

Crusty Bread

Perfect for mopping up the creamy dill sauce and any extra roasted tomato juices on the plate.

Grilled Corn on the Cob

Adds sweetness and a bit of smokiness that mirrors the grilled tomatoes.

Garlic Green Beans

Quick-sautéed with olive oil and garlic, these add crunch and color to your plate.

Lemon Orzo

A bright, zesty pasta side that enhances the citrus notes in the sauce.

A Glass of Crisp White Wine

Something like Sauvignon Blanc or Pinot Grigio really complements the herbs and acidity in this dish.

Storage Instructions

If you have leftovers, they’ll keep well with a bit of care:

Grilled cod: Store in an airtight container in the fridge for up to 2 days. Reheat gently in a pan over low heat or in the oven at 300°F (150°C) to avoid drying it out.
Roasted tomatoes: These can be stored separately and reheated or tossed into a salad or pasta the next day.
Creamy dill sauce: Store in a sealed container for up to 3 days in the fridge. Reheat over low heat, stirring frequently. Add a splash of cream or water if it thickens too much.

Note: This dish isn’t ideal for freezing due to the creamy sauce and delicate fish texture, but it’s perfect for next-day lunch if stored well.

Estimated Nutrition (Per Serving)

Calories: ~375
Protein: 34g
Fat: 22g
Saturated Fat: 9g
Carbohydrates: 10g
Sugar: 4g
Fiber: 2g
Cholesterol: 105mg
Sodium: 240mg

These values will vary based on portion size and ingredient brands but give a good general idea. It’s a relatively light dish, rich in protein, with heart-healthy fats and just enough indulgence from the sauce.

Frequently Asked Questions

What’s the best way to prevent cod from sticking to the grill?

Make sure the grill is hot, the fish is dry, and both the grates and the cod are lightly oiled. Let the cod cook undisturbed for a few minutes before flipping.

Can I make the creamy dill sauce ahead of time?

Yes! You can prepare the sauce up to 2 days in advance. Store it in the fridge and gently reheat it over low heat before serving.

Can I use frozen cod?

Absolutely—just thaw it fully in the fridge overnight and pat it dry before cooking to prevent excess moisture.

What if I don’t have a grill?

A grill pan or even a cast-iron skillet works well. You’ll still get a great sear and flavor without needing an outdoor setup.

How do I know when the cod is cooked?

It should flake easily with a fork and be opaque all the way through. Internal temperature should reach 145°F (63°C).

Can I use dried dill instead of fresh?

Yes, but use about 1/3 the amount since dried herbs are more concentrated. Fresh dill is recommended for best flavor.

Is the sauce gluten-free?

Yes, the sauce contains no flour or gluten ingredients, making this recipe naturally gluten-free.

What wine pairs best with this dish?

A crisp white wine like Sauvignon Blanc, Pinot Grigio, or even a dry Riesling works beautifully with the creamy dill and roasted tomato flavors.

Conclusion

Grilled Cod with Roasted Tomatoes & Creamy Dill Sauce is one of those recipes that feels special every time you make it. It’s light but satisfying, bright with flavor yet comforting thanks to the creamy sauce. Whether you’re cooking for yourself on a quiet evening or sharing it with friends over wine, this dish delivers elegance without effort. It’s a fresh reminder that simple ingredients, treated with care, can become something truly memorable.