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–+ servings

Grilled Cod with Roasted Tomatoes & Creamy Dill Sauce

A dish that elevates any dining experience with rich flavors and vibrant colors, featuring smoky cod paired with sweet roasted tomatoes and a tangy dill sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 servings
Calories: 350
Ingredients Method Nutrition

Ingredients
  

  • 2 fillets cod about 6 oz each
  • 1 tbsp olive oil extra virgin for added flavor
  • 1 tsp smoked paprika adds depth of flavor
  • 1/2 tsp garlic powder infuses garlic flavor
  • 1/2 tsp onion powder enhances savory notes
  • 1/2 tsp salt brings out flavors
  • 1/4 tsp black pepper adds a nice kick
  • 1 tbsp fresh lemon juice balances flavors
  • 1 tsp fresh thyme chopped, adds herbaceous note
  • 2 cups cherry tomatoes sweetness intensifies when roasted
  • 1 tbsp olive oil for tomatoes
  • 1/2 tsp salt for tomatoes
  • 1/4 tsp black pepper for tomatoes
  • 1 tsp balsamic vinegar pairs well with tomatoes
  • 1 clove garlic minced
  • 1 tbsp fresh parsley chopped, for garnish
  • 1/2 cup heavy cream for creamy dill sauce
  • 1/4 cup sour cream or Greek yogurt adds tanginess
  • 1 tbsp Dijon mustard adds depth to sauce
  • 1 tbsp fresh dill chopped, for sauce
  • 1 tsp lemon zest enhances citrus notes
  • 1/2 tsp salt for sauce
  • 1/4 tsp black pepper for sauce
  • 1 tbsp butter for richness in sauce

Method
 

  1. Preheat your oven to 400°F (200°C). In a mixing bowl, combine cherry tomatoes with olive oil, salt, black pepper, balsamic vinegar, and minced garlic. Toss until well-coated and spread evenly on a baking sheet lined with parchment paper.
  2. Place the baking sheet in the oven and roast the cherry tomatoes for about 20 minutes until blistered and slightly caramelized.
  3. Pat the cod fillets dry using paper towels. Rub both sides with olive oil, smoked paprika, garlic powder, onion powder, salt, black pepper, and lemon juice.
  4. Preheat your grill or grill pan over medium-high heat. Cook each cod fillet for approximately 3-4 minutes per side until golden crusted and flaky.
  5. In a small saucepan over low heat, melt butter and stir in heavy cream, sour cream or Greek yogurt, Dijon mustard, chopped dill, lemon zest, salt, and black pepper. Simmer gently while stirring for 2-3 minutes.
  6. Assemble the dish by placing roasted cherry tomatoes in bowls, topping with grilled cod fillets, drizzling with creamy dill sauce, and garnishing with fresh parsley.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 15gProtein: 25gFat: 20gSaturated Fat: 10gCholesterol: 60mgSodium: 400mgFiber: 2gSugar: 5g

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