Delicious Grilled Cod Dish

This grilled cod recipe with roasted tomatoes and creamy dill sauce has become my summer go-to for those nights when I want something impressive without hours in the kitchen. The combination of smoky grilled fish, sweet blistered tomatoes, and that velvety herb sauce creates a restaurant-quality meal that's surprisingly simple.

I first discovered this combination when trying to recreate a dish I had at a coastal restaurant during vacation. My family was skeptical about fish for dinner but now they specifically request this meal at least twice a month.

Ingredients

• Fresh cod fillets: preferably thick cut and about 6 oz each for even cooking
• Cherry tomatoes: the sweeter the better as they caramelize beautifully in the oven
• Olive oil: use a good quality one as it really affects the final flavor
• Fresh garlic: adds aromatic depth to the roasted tomatoes
• Heavy cream: creates the luxurious base for the sauce
• Fresh dill: the star herb that brings brightness and distinctive flavor
• Butter: adds richness and helps thicken the sauce
• Lemon juice: balances the cream with necessary acidity

Step-by-Step Instructions

Prep the Cod:

Pat the cod fillets completely dry with paper towels this is crucial for good browning. Season generously with salt and pepper on both sides and drizzle with olive oil to coat lightly. Let them sit at room temperature for about 10 minutes to take the chill off for more even cooking.

Prepare the Tomatoes:

Toss the cherry tomatoes in a bowl with olive oil making sure they're well coated. Add minced garlic and season with salt and pepper. The garlic will infuse into the oil as the tomatoes roast creating an aromatic base.

Roast the Tomatoes:

Spread the seasoned tomatoes in a single layer on a baking sheet to ensure they roast rather than steam. Roast at 425°F for 15 to 20 minutes until they begin to burst and develop charred spots. These caramelized bits add incredible depth of flavor.

Grill the Cod:

Heat your grill or grill pan until it's properly hot before adding the fish. Place cod fillets on the hot surface and resist the urge to move them for the first 4 minutes. Gently flip and cook for another 4 to 5 minutes. The fish is done when it flakes easily and has reached an internal temperature of 145°F.

Make the Creamy Dill Sauce:

In a small saucepan combine the heavy cream butter and lemon juice. Heat gently while stirring until the mixture begins to thicken slightly about 3 to 5 minutes. Remove from heat and stir in the freshly chopped dill. The residual heat will release the oils in the herb without cooking away its vibrant flavor.

Plate and Serve:

Arrange the blistered tomatoes on each plate creating a bed for the fish. Place a grilled cod fillet on top and generously drizzle with the creamy dill sauce. Garnish with additional fresh dill for color and a final burst of flavor.

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The dill in this recipe completely transforms the dish. I grow it in my herb garden and the difference between fresh and dried is remarkable. My daughter who normally picks herbs out of everything actually asks for extra dill sauce to dip her vegetables in when we make this meal.

Perfect Wine Pairing

A crisp Sauvignon Blanc or unoaked Chardonnay complements this dish beautifully. The acidity cuts through the creamy sauce while the citrus notes enhance the fish and dill flavors. I discovered this pairing when a friend brought over an unexpected bottle that elevated our whole dining experience. For non wine drinkers a sparkling water with lemon works wonderfully too.

Serving Suggestions

This cod dish pairs exceptionally well with simple sides that won't compete with its delicate flavors. Steamed asparagus buttered rice or a crisp green salad make perfect accompaniments. For a more substantial meal add some crusty bread to soak up the extra sauce. The first time I served this for company I presented it family style on a large platter with the cod nestled among the tomatoes and sauce drizzled over everything it created quite the dramatic centerpiece.

Ingredient Substitutions

If cod isn't available haddock halibut or any firm white fish works beautifully in this recipe. For a dairy free version you can substitute the heavy cream with full fat coconut milk and use olive oil instead of butter. The sauce will have a slightly different profile but remains delicious. When cherry tomatoes aren't in season grape tomatoes or even diced Roma tomatoes can work though they may need slightly less roasting time.

Frequently Asked Questions

→ What type of fish works best for this dish?

Cod is ideal due to its mild, flaky texture. Alternatively, haddock or halibut can also be used.

→ Can I use dried dill instead of fresh?

Yes, but fresh dill provides a more vibrant flavor. If using dried dill, reduce the quantity by half.

→ How do I know when the cod is cooked?

The cod is cooked through when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

→ Can I make the creamy dill sauce ahead of time?

Yes, you can prepare the sauce in advance. Store it in the refrigerator and reheat gently on the stove before serving.

→ What sides pair well with this dish?

This dish pairs beautifully with steamed asparagus, roasted potatoes, or a fresh green salad.