
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

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.

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.