I always find myself returning to the comforting simplicity of Grilled Cod with Roasted Tomatoes & Creamy Dill Sauce—a dish that feels both elegant and effortlessly rustic. It’s the kind of meal that looks like it took hours to prepare, but in truth, it’s wonderfully achievable even on a busy weeknight. The flaky, buttery cod gets those golden grill marks that whisper of summer, while the roasted cherry tomatoes burst with smoky sweetness. And that dill cream sauce? It ties the whole thing together with a rich, herbaceous finish.

What I love most about this dish is how each component complements the other without overpowering it. The fish is the star, of course, but the tomatoes and sauce are more than just supporting acts—they bring brightness, depth, and a lush mouthfeel that balances beautifully with the clean, lean protein. Whether I’m cooking for myself or entertaining a few guests, this recipe always gets rave reviews and empty plates.

Why You’ll Love This Grilled Cod with Roasted Tomatoes & Creamy Dill Sauce

Quick yet refined: Ready in under 30 minutes, but it looks like a restaurant-quality entrée.
Healthy without compromise: Lean protein, antioxidant-rich tomatoes, and a sauce that feels indulgent but can be made light.
Bold but balanced flavors: Herby, smoky, creamy, and fresh—all in one bite.
Naturally gluten-free: Great for those with dietary restrictions.
Perfect for any season: Grill it in summer or use a grill pan in winter; it works year-round.

What Kind of Cod Should I Use?

When it comes to choosing the right cod for this dish, I usually go for fresh Atlantic cod fillets. They’re thick, tender, and hold up beautifully on the grill without falling apart. However, Pacific cod works just as well—it’s slightly firmer and has a milder flavor. If fresh isn’t available, frozen cod is absolutely fine—just be sure to thaw it completely and pat it dry before grilling to get that nice, crisp sear.

The key is to look for skinless, boneless fillets, around 1 to 1.5 inches thick. Too thin and it might overcook quickly, too thick and it might not cook through evenly. If you’re lucky enough to find line-caught or sustainably sourced cod, even better—it’ll taste fresher and support eco-conscious fishing.

Options for Substitutions

While cod is the centerpiece, this recipe is quite flexible:

Fish substitutes: Halibut, haddock, sea bass, or even firm tilapia are excellent alternatives that grill well and pair nicely with the creamy dill sauce.
Tomatoes: If cherry tomatoes aren’t in season, try grape tomatoes, Roma tomatoes cut into chunks, or even heirloom varieties for a more colorful presentation.
Cream base: For a lighter sauce, substitute heavy cream with Greek yogurt, creme fraiche, or coconut cream for a dairy-free twist.
Herbs: Dill is the hero here, but you can blend in or replace with tarragon, chives, or parsley for a different herbaceous note.
Grill options: No outdoor grill? A stovetop grill pan or a broiler works just as well and still gives you that charred flavor.

Ingredients for Grilled Cod with Roasted Tomatoes & Creamy Dill Sauce

Cod Fillets
This is the main protein—firm, flaky, and mild in flavor. It’s perfect for grilling and acts as a clean canvas for the other ingredients.

Cherry Tomatoes
They roast beautifully, becoming sweet and slightly smoky. Their juices mingle with the sauce, adding brightness and acidity.

Olive Oil
Used for grilling the fish and roasting the tomatoes. It helps with caramelization and brings a subtle fruitiness to the dish.

Garlic
A couple of cloves, finely minced, bring a warm, savory depth that enhances both the tomatoes and the sauce.

Fresh Dill
The star herb of the sauce—its grassy, slightly anise-like flavor pairs perfectly with fish and cream.

Heavy Cream
The base of the sauce, adding richness and body. It balances the acidity of the tomatoes and carries the flavor of the dill beautifully.

Lemon Juice
Adds a splash of brightness and cuts through the richness of the cream. Also helps bring out the natural sweetness of the tomatoes and fish.

Salt & Black Pepper
Simple, essential seasoning that enhances every layer of the dish.

Butter (optional)
A small knob added to the sauce at the end gives it extra silkiness and a glossy finish.

Step 1: Prepare the Tomatoes

Preheat your oven to 425°F (220°C). Place the cherry tomatoes on a baking sheet, drizzle them with olive oil, sprinkle with salt and pepper, and toss to coat. Roast for about 15–20 minutes until the skins blister and they start to collapse slightly.

Step 2: Season the Cod

While the tomatoes roast, pat your cod fillets dry with paper towels. Brush both sides lightly with olive oil and season generously with salt, black pepper, and a pinch of finely chopped dill.

Step 3: Grill the Cod

Preheat your grill or grill pan over medium-high heat. Once hot, place the cod fillets on the grill and cook for 3–4 minutes per side, depending on thickness, until the fish has nice grill marks and flakes easily with a fork. Remove from heat and rest for a minute.

Step 4: Make the Creamy Dill Sauce

In a small saucepan over medium-low heat, add a drizzle of olive oil or a little butter, then sauté the minced garlic until fragrant (about 30 seconds). Stir in the heavy cream and bring to a gentle simmer. Add lemon juice, fresh dill, a pinch of salt, and black pepper. Simmer for 3–4 minutes until slightly thickened. Taste and adjust seasoning.

Step 5: Assemble the Dish

Spoon a layer of the creamy dill sauce onto each plate. Top with a mound of roasted tomatoes, then gently place the grilled cod fillet over the top. Garnish with more fresh dill and an optional drizzle of olive oil.

How Long to Cook Grilled Cod with Roasted Tomatoes & Creamy Dill Sauce

The cooking times are quick and straightforward:

Roasting tomatoes: 15–20 minutes at 425°F (220°C) until blistered and tender.
Grilling cod: 3–4 minutes per side on medium-high heat, depending on the thickness of your fillets. A good rule is about 8–10 minutes total per inch of thickness.
Creamy dill sauce: 5 minutes to simmer and thicken slightly.

In total, you’re looking at under 30 minutes from prep to plate.

Tips for Perfect Grilled Cod with Roasted Tomatoes & Creamy Dill Sauce

Dry the cod well: Patting the fish dry before seasoning ensures a better sear and prevents it from sticking to the grill.
Don’t move the fish too soon: Let it sear undisturbed for a few minutes on each side. This helps develop grill marks and keeps the fillet intact.
Use a fish spatula: It’s thinner and more flexible, perfect for gently flipping delicate cod.
Fresh dill over dried: Fresh herbs make a huge difference in flavor, especially in the sauce.
Don’t overcook the sauce: Once the cream simmers and slightly thickens, it’s ready. Overcooking can cause it to separate.
Balance the acidity: Adjust lemon juice to taste—it should brighten the sauce without overpowering it.

Watch Out for These Mistakes While Cooking

Grilling too hot: A blazing grill will scorch the outside of the cod while leaving the center undercooked. Medium-high heat is ideal.
Skipping the preheat: Always preheat your grill or pan. It helps the fish cook evenly and develop those golden edges.
Overcrowding the pan or baking sheet: If you crowd the tomatoes, they’ll steam instead of roast. Give them room to blister.
Using low-fat cream: The sauce won’t thicken or taste as rich. If you’re going light, go with Greek yogurt after cooking instead of light cream.
Underseasoning: Cod is mild, so it really benefits from salt, pepper, herbs, and lemon to bring out its flavor.
Not watching the fish: Cod goes from tender to dry in a flash. Keep an eye on it and remove it the moment it flakes easily.

What to Serve With Grilled Cod with Roasted Tomatoes & Creamy Dill Sauce?

Garlic Mashed Potatoes

Creamy and comforting, they pair beautifully with the tangy dill sauce.

Sautéed Green Beans

Lightly cooked with lemon and olive oil—simple, snappy, and fresh.

Crusty Bread or Baguette

Perfect for soaking up every last drop of that creamy dill sauce.

Mixed Greens with Vinaigrette

Adds freshness and acidity to balance the richness of the fish and cream.

Lemon Rice Pilaf

Zesty and herby, it complements both the fish and the tomatoes without overwhelming them.

Grilled Corn on the Cob

Sweet and smoky, a great match for the grilled cod texture.

Roasted Asparagus

Earthy and crisp, it adds a seasonal touch to the plate.

Chilled White Wine

A crisp Sauvignon Blanc or Pinot Grigio makes the meal feel extra elegant.

Storage Instructions

If you have leftovers (which is rare in my kitchen!), they store quite well:

Refrigerate: Place the cod, roasted tomatoes, and dill sauce in separate airtight containers. They’ll keep for up to 2 days in the fridge.
Reheat: Gently reheat the fish in a skillet over low heat or in a 300°F (150°C) oven until just warmed through. Avoid microwaving—it can make the fish rubbery.
Sauce tip: Reheat the dill sauce slowly on the stove. If it thickens too much, stir in a splash of cream or water.
Freezing: Not recommended. Cod and cream sauce don’t freeze well and will likely lose their texture when thawed.

Estimated Nutrition (Per Serving)

Calories: ~380
Protein: 36g
Fat: 22g
Saturated Fat: 10g
Carbohydrates: 8g
Fiber: 2g
Sugar: 4g
Cholesterol: 105mg
Sodium: 340mg

These values can vary based on substitutions and portion sizes, but overall it’s a wholesome, protein-rich meal that feels indulgent without being heavy.

Frequently Asked Questions

What’s the best way to prevent cod from sticking to the grill?

Make sure your grill is well-preheated and clean. Lightly oil both the fish and the grates just before placing the fillets down. Also, don’t move the fish too soon—let it naturally release when it’s ready to flip.

Can I make the creamy dill sauce ahead of time?

Yes! You can prepare the sauce up to a day in advance. Store it in an airtight container in the fridge and reheat gently before serving. Just don’t boil it or the cream may separate.

Is this recipe suitable for a low-carb or keto diet?

Absolutely. The cod and sauce are naturally low in carbs, and the roasted tomatoes add only a few grams. Skip the bread or potatoes, and it’s a solid keto meal.

Can I use dried dill instead of fresh?

You can, but fresh dill is highly recommended for its bright flavor. If you must substitute, use about 1 teaspoon of dried dill in place of 1 tablespoon of fresh.

How do I know when the cod is done?

The fish should be opaque all the way through and flake easily with a fork. An internal temperature of 145°F (63°C) is perfect for cod.

What’s a good dairy-free option for the sauce?

Use full-fat coconut cream and a splash of lemon juice. It’ll give you a luscious texture and pair surprisingly well with dill.

Can I use a different type of fish for this recipe?

Definitely. Halibut, haddock, and sea bass are excellent alternatives. Just adjust the cooking time based on thickness.

Is this recipe kid-friendly?

Yes! The creamy sauce and mild fish flavor make it a hit with picky eaters. You can also scale back the dill or garlic if needed.

Conclusion

Grilled Cod with Roasted Tomatoes & Creamy Dill Sauce is one of those recipes that hits all the right notes—fresh, flavorful, satisfying, and surprisingly easy to pull off. It’s elegant enough for guests but unfussy enough for a weeknight dinner. Whether you’re a seasoned cook or just getting started, this dish is sure to find a regular spot in your rotation. It’s bright, herby, and balanced—everything I love in a single plate.