Grilled Cod and Tomatoes (Print Version)
# Ingredients:
→ Main Dish
01 -
4 cod fillets (about 6 oz each)
02 -
2 cups cherry tomatoes
03 -
2 tablespoons olive oil
04 -
2 garlic cloves, minced
05 -
Salt and black pepper, to taste
→ Creamy Dill Sauce
06 -
1/2 cup heavy cream
07 -
2 tablespoons butter
08 -
2 tablespoons fresh dill, chopped (plus more for garnish)
09 -
1 tablespoon lemon juice
# Instructions:
01 -
Pat cod fillets dry and season with salt and pepper. Drizzle with 1 tablespoon olive oil. Toss cherry tomatoes with 1 tablespoon olive oil, minced garlic, salt, and pepper.
02 -
Preheat oven to 425°F (220°C). Spread tomatoes on a baking sheet and roast for 15–20 minutes until blistered and slightly charred.
03 -
Heat grill or grill pan over medium-high heat. Grill cod fillets for 4–5 minutes per side, until cooked through and flakey.
04 -
In a small saucepan, combine heavy cream, butter, and lemon juice over medium heat. Stir until warm and slightly thickened (about 3–5 minutes). Stir in chopped dill. Season with salt and pepper.
05 -
To serve, plate roasted tomatoes, top with grilled cod, and drizzle with creamy dill sauce. Garnish with extra dill if desired.
# Notes:
01 -
Ensure cod fillets are evenly cooked by grilling each side until they flake easily with a fork.