Ingredients
Scale
- 2 cod fillets (6–8 oz each)
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- 1 teaspoon salt (divided)
- ½ teaspoon freshly ground black pepper
Instructions
- Pat cod fillets dry. Rub with 1 tablespoon olive oil, then season with ½ teaspoon salt and ¼ teaspoon pepper. Let sit at room temp.
- Toss cherry tomatoes with 1 tablespoon olive oil and a pinch of salt. Roast at 425°F for 12–15 minutes until blistered.
- In a saucepan, melt butter over medium heat. Add garlic and cook for 30 seconds. Add cream, dill, lemon juice, remaining salt and pepper. Simmer for 2–3 minutes until slightly thickened.
- Grill cod on medium-high heat for 3–4 minutes per side until flaky and opaque.
- To serve, spoon dill sauce onto plates, top with roasted tomatoes, then place grilled cod on top. Garnish with more dill if desired.
Notes
- Use thick fillets to prevent breakage while grilling.
- Sauce can be made ahead and gently reheated.
- Be patient when flipping cod—if it sticks, it’s not ready to turn.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Seafood, American