Irresistible Grilled Cod Roasted Tomatoes Dill

As seen in Satisfying Entrées for Every Table.

Lay flaky grilled cod over sweet, caramelized cherry tomatoes cooked in the oven with a touch of balsamic and handfuls of fresh herbs. Spoon on a lemony, creamy dill sauce that's whipped up with cream and Dijon. Toss the tomatoes in last for a fresh burst, then drizzle the tangy dill cream over everything. Sprinkle on fresh parsley for a bright finish. It's a chill, colorful dish that's both sweet and savory—awesome for quiet nights or when you're looking to impress.

Barbara Chef
Created By Sasha
Last updated on Thu, 03 Jul 2025 15:28:40 GMT
Dish heaped with tomatoes, fresh green herbs, and juicy fish. Save Pin
Dish heaped with tomatoes, fresh green herbs, and juicy fish. | foodthingle.com

If you're after a dish that tastes special and takes hardly any effort, try smoky grilled cod with sweet roasted tomatoes and a super smooth dill sauce. The fish gets that charred edge from the grill, the cherry tomatoes turn soft and bursty in the oven, and everything comes together with a velvety dill sauce. It's what I make when I want dinner to look impressive but don't want to hang out in the kitchen all night.

The first time I tried it out, I was shocked at how quickly it came together while still looking so fancy. Now, whenever I want to surprise someone but have no patience for long cooking, this is the meal I make.

Effortless Ingredients

  • Butter: Pick good butter for a rich finish on your sauce
  • Lemon zest: Zest from an unwaxed lemon gives big fragrance
  • Fresh dill: Feathery green dill brings so much fresh flavor
  • Dijon mustard: Get some nice Dijon to give your sauce a lift
  • Heavy cream and sour cream or Greek yogurt: Using full-fat makes the sauce thick and creamy—either sour cream or Greek yogurt is great
  • Fresh garlic: Raw garlic in the tomato mix gives a big flavor punch
  • Fresh parsley: Sprinkle over for a pop of color and herbal flavor
  • Balsamic vinegar: Syrupy balsamic gives some tang and gentle sweetness
  • Cherry tomatoes: Grab the firmest, brightest ones you can find for best roasting
  • Fresh thyme: Sprinkle on top for earthy, herby notes
  • Fresh lemon juice: Just-picked lemons taste best and keep things light
  • Salt and black pepper: Can’t go without these—flaky sea salt if you have it bumps up flavor
  • Garlic powder and onion powder: Pulled out for extra layers of taste—fresh versions are best
  • Smoked paprika: Spanish-style is good for real smoky depth
  • Olive oil: Go for extra virgin for a punch of flavor and nice crispness
  • Cod fillets: Pick firm and fresh fillets, they hold up well and taste clean

Simple Step Guide

Plate and Serve:
Put the roasted tomatoes in shallow bowls first. Place each piece of grilled fish right over them. Drench everything with creamy dill sauce and toss on some parsley for color. Serve now while it’s all hot and lively
Make the Creamy Dill Sauce:
Drop butter in a small pan over low. Add cream, sour cream or yogurt, a squeeze of Dijon, chopped dill, lemon zest, a bit of salt and pepper. Whisk as it gently heats and thickens a little, about two or three minutes, but don’t crank up the heat or it may split. Taste and fix salt if you need, then just set it aside and keep it warm
Grill the Cod:
Set your grill or grill pan over medium-high. Place the seasoned cod on without crowding. Let it cook for three or four minutes until you see some golden marks and it’ll lift up easily. Flip it carefully and give the other side another three or four minutes, just until it flakes right apart. Take it off and let it chill a minute
Season the Cod:
While tomatoes roast, pat cod completely dry. Rub oil, smoked paprika, onion and garlic powders, salt, pepper, and lemon juice all over. Scatter over chopped thyme and let it sit to soak up flavors while you wait
Prepare the Tomatoes:
Heat your oven to 400 F (or 200 C), and toss tomatoes in a bowl with olive oil, salt, pepper, vinegar, and minced garlic till glossy. Spread them on a baking sheet in one layer. Roast about twenty minutes till they start to split and get juicy. Finish by throwing on lots of parsley while they’re still hot
A plate loaded with grilled fish, roasted tomatoes, and onions. Save Pin
A plate loaded with grilled fish, roasted tomatoes, and onions. | foodthingle.com

The dill really pops in this sauce—it’s bright and a little grassy, balancing all that creaminess. When I first paired it with grilled fish, I knew it’d be my go-to all summer. I love how the tomatoes burst when you roast them, and friends always ask for seconds at backyard cookouts.

Storage Advice

Cool down leftovers and store fish and tomatoes in an airtight box in the fridge for up to two days. Stash the dill sauce in its own container and rewarm it gently so it stays smooth. Or just toss leftovers cold into pasta or salads—it works great.

Easy Ingredient Swaps

If you don’t have cod, use another firm white fish like haddock or halibut. Any tiny tomato like grape or cherry is fine—just pick what’s sweet. Go for Greek yogurt instead of sour cream if you want more tang or swap in a splash of olive oil to skip dairy. In a hurry? Dried dill can pinch-hit, but fresh wins for flavor.

Serving Ideas

Spoon everything over rice or mashed potatoes to mop up that sauce. Throw together a green salad on the side and some crusty bread for a full meal. Next day, flake the leftover fish over toast and pour on extra dill sauce for a killer lunch.

A plate filled with roasted tomatoes and flaky white fish. Save Pin
A plate filled with roasted tomatoes and flaky white fish. | foodthingle.com

Fun Background

People have been grilling fish and mixing up creamy herby sauces for centuries, especially along the coasts in Europe and North America. Dill and seafood are a beloved Scandinavian combo. Roasting tomatoes until they go all jammy is an old-school Italian way to bring out every bit of flavor when tomatoes are in season.

Common Recipe Questions

→ What's the best way to keep cod from sticking to the grill?

Dry off your cod with a paper towel, rub on some oil, and make sure your grill (or grill pan) is hot and slicked with more oil before you start. When the fish comes free on its own, it's ready to gently turn over with a skinny spatula.

→ Is it okay to swap in another fish?

Totally. Try firm white fish like tilapia, haddock, or halibut for this grilled style and mellow dill cream.

→ What should I serve with this meal?

This goes great with a green salad, warm roasted potatoes, or just simple cooked veggies—the fresh sides balance the flavors nicely.

→ Can I make the dill cream ahead?

Sure thing. Mix the sauce before, reheat slow and easy when you need it. Stir in the fresh dill just before spooning it on for the best taste.

→ How do I know my cod is cooked all the way?

When cod turns all white and breaks into big flakes with a fork, it's good. Grill for about 3–4 minutes per side, or check that it hits 145°F inside (that’s around 63°C).

→ Are there lighter options instead of heavy cream?

You can switch to Greek yogurt or low-fat sour cream for a zingy, lighter option that still keeps things creamy.

Cod Grilled Tomatoes Dill

Satisfying smoky cod, slow-cooked tomatoes, and a rich dill cream make one tasty main meal.

Preparation Time
10 Minutes
Cooking Time
25 Minutes
Overall Time
35 Minutes
Created By: Sasha

Recipe Type: Main Dishes

Skill Level: Moderate

Regional Style: American

Output: 2 Number of Servings (Serves two portions)

Special Diets: Low Carbohydrate, No Gluten

What You'll Need

→ For the Grilled Cod

01 1 teaspoon fresh thyme, chopped up
02 1 tablespoon fresh lemon juice
03 1/4 teaspoon black pepper
04 1/2 teaspoon salt
05 1/2 teaspoon onion powder
06 1/2 teaspoon garlic powder
07 1 teaspoon smoked paprika
08 1 tablespoon olive oil
09 2 cod fillets, around 170g each

→ For the Roasted Tomatoes

10 1 tablespoon fresh parsley, chopped up
11 1 clove garlic, minced
12 1 teaspoon balsamic vinegar
13 1/4 teaspoon black pepper
14 1/2 teaspoon salt
15 1 tablespoon olive oil
16 2 cups cherry tomatoes

→ For the Creamy Dill Sauce

17 1 tablespoon unsalted butter
18 1/4 teaspoon black pepper
19 1/2 teaspoon salt
20 1 teaspoon lemon zest
21 1 tablespoon fresh dill, chopped
22 1 tablespoon Dijon mustard
23 1/4 cup Greek yogurt or sour cream
24 1/2 cup heavy cream

Steps to Follow

Step 01

Scoop the warm roasted tomatoes onto plates. Lay the grilled cod on top, then spoon over the creamy dill sauce. Sprinkle extra fresh parsley if you like and eat while it's hot.

Step 02

Pop the butter into a little pot and melt it on low. Then add the heavy cream, Greek yogurt or sour cream, a spoon of Dijon mustard, dill, and that fresh lemon zest plus a bit of salt and pepper. Just keep stirring for a couple of minutes, let it get smooth and a bit thicker.

Step 03

Heat up your grill or grill pan to medium-high. Lay on those cod fillets and cook for about 3 or 4 minutes each side. You'll know they're done when they get golden and you can flake them apart with your fork.

Step 04

While tomatoes cook, grab some paper towel and dry off your cod really well. Massage olive oil on both sides, then sprinkle on paprika, garlic and onion powder, salt, pepper, splash it with lemon juice, and finish with the chopped fresh thyme.

Step 05

Crank the oven to 200°C. Mix cherry tomatoes, olive oil, salt, pepper, a splash of balsamic vinegar, and garlic in a bowl. Dump it all on a baking sheet and bake for twenty minutes 'til the skins wrinkle and they're a little caramelized.

Additional Tips

  1. Make sure you pat the cod dry or it won't sear right or get that nice texture.

Essential Tools

  • Oven
  • Baking sheet
  • Small saucepan
  • Mixing bowls
  • Grill or grill pan

Allergen Information

Always verify ingredient labels for allergens and consult with a healthcare expert if unsure.
  • Has dairy from cream, yogurt (or sour cream), and butter.
  • Fish included.

Nutrition Info (Per Serving)

These details are best used as an estimate and shouldn't replace professional health advice.
  • Calories: 390
  • Fat Content: 23 g
  • Carbohydrates: 13 g
  • Protein: 33 g