This grilled cod is a light and tasty dish, paired perfectly with roasted tomatoes. The fish is flaky and delicious, while the tomatoes add a burst of flavor!
And let’s not forget the creamy dill sauce that ties everything together. I can’t resist drenching my fish in it—yum! It’s so easy to whip up too!
Key Ingredients & Substitutions
Cod Fillets: Fresh cod is great for this dish, but you can substitute with other white fish like haddock or tilapia. Both options will work well and taste delicious.
Cherry or Grape Tomatoes: These small tomatoes add sweetness. If you can’t find them, regular diced tomatoes can work, but you may want to roast them longer to enhance their flavor.
Greek Yogurt: I love using Greek yogurt for its creaminess and tang. If you’re avoiding dairy, a non-dairy yogurt could be a good substitute, but be sure it’s unsweetened for the best flavor.
Dill: Fresh dill gives a bright flavor in the sauce. If you don’t have fresh, using dried is fine, just remember it’s more potent. Use about a third of the amount listed for dried dill.
How Can I Grill Cod Without it Sticking?
Grilling fish can be tricky, but here are some handy tips to keep your cod from sticking to the grill:
- Make sure the grill is preheated to ensure a good sear. A hot grill will help prevent sticking.
- Use a grilling tray or heavy-duty aluminum foil for cooking delicate fish like cod.
- Brush your fish with oil right before it hits the grill. This adds a protective layer.
- Don’t move the fish too soon! Let it grill for about 4-5 minutes before attempting to flip. If it sticks, it’s not ready yet.
Grilled Cod with Roasted Tomatoes and Creamy Dill Sauce
Ingredients You’ll Need:
For the Cod and Tomatoes:
- 4 cod fillets (about 6 oz each), skin removed
- 2 cups cherry or grape tomatoes, halved
- 2 tablespoons olive oil, divided
- Salt and pepper, to taste
- 1 teaspoon dried oregano or Italian seasoning
- 1 lemon, sliced into wedges (for serving)
For the Creamy Dill Sauce:
- 1/2 cup Greek yogurt or sour cream
- 2 tablespoons mayonnaise
- 2 tablespoons fresh dill, finely chopped (or 1 tablespoon dried dill)
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- Salt and pepper, to taste
How Much Time Will You Need?
This delicious dish takes about 30 minutes to prepare. You’ll spend around 10 minutes getting everything ready and then 20 minutes cooking. Perfect for a quick and tasty weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Grill and Prepare Tomatoes:
Start by preheating your grill to medium-high heat (about 400°F / 200°C). While the grill heats up, toss the halved cherry or grape tomatoes with 1 tablespoon of olive oil, a sprinkle of salt, pepper, and dried oregano. Spread them evenly on a baking sheet and roast them in the oven at 400°F (200°C) for about 15-20 minutes, or until they are softened and slightly caramelized. This will bring out their natural sweetness!
2. Prepare the Cod:
While the tomatoes are roasting, brush your cod fillets with the remaining tablespoon of olive oil. Season them generously with salt and pepper on both sides. This will help add flavor and keep the fish moist during grilling.
3. Grill the Cod:
Once your grill is heated and the tomatoes are almost done, place the seasoned cod fillets on the grill. Cook them for about 4-5 minutes on each side. You’ll know they’re done when the fish turns opaque and easily flakes with a fork. Be careful not to overcook them, as they can dry out quickly!
4. Make the Creamy Dill Sauce:
While your cod is grilling, it’s the perfect time to whip up that creamy dill sauce! In a bowl, mix together the Greek yogurt (or sour cream), mayonnaise, chopped dill, lemon juice, Dijon mustard, and minced garlic. Stir everything until it’s well combined. Taste and season with salt and pepper as needed, adjusting the consistency with a little water or extra lemon juice if you like.
5. Serve and Enjoy:
Once the cod is grilled and the tomatoes are roasted, it’s time to serve! Place the grilled cod on a plate, generously top it with the roasted tomatoes, and drizzle over that creamy dill sauce. Don’t forget to garnish with lemon wedges, perfect for squeezing over your fish before diving in!
Enjoy your fresh, flavorful Grilled Cod with Roasted Tomatoes and Creamy Dill Sauce! It’s a meal that impresses with minimal effort!
FAQ for Grilled Cod with Roasted Tomatoes and Creamy Dill Sauce
Can I Use Frozen Cod for This Recipe?
Yes, you can use frozen cod, but make sure to thaw it thoroughly before grilling. The best way is to leave it in the fridge overnight or submerge it in a sealed plastic bag in cold water for about 30 minutes. Pat it dry before cooking to ensure a nice sear!
How Can I Adjust the Creamy Dill Sauce for a Lighter Version?
If you’d like to lighten up the sauce, you can substitute Greek yogurt for sour cream entirely or use low-fat mayonnaise. Additionally, you could add extra lemon juice for brightness without adding calories!
What Should I Do If I Don’t Have Fresh Dill?
If you don’t have fresh dill, dried dill works too! Just remember to use about a third of the amount—so 1 tablespoon of dried dill instead of 2 tablespoons of fresh—to avoid overpowering the sauce.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, gently warm the cod in the oven or microwave while keeping the sauce separate to maintain its creaminess!
