Grilled Cod with Roasted Tomatoes and Dill Cream (Print-Friendly Version)
Roasted cherry tomatoes and dill cream accompany two grilled cod fillets. Roast the tomatoes first and cook the fish close to serving, since cod can break apart if repeatedly moved. Divide the oil between vegetables and fish instead of treating each instruction as another full measure.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
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2 cod fillets (about 6 ounces each)
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1.5 cups cherry tomatoes
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2 tablespoons olive oil
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2 cloves garlic, minced
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0.5 cup heavy cream
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1 tablespoon fresh dill, chopped
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1 tablespoon lemon juice
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1 tablespoon butter (optional)
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0.5 teaspoon salt
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0.25 teaspoon black pepper
# How to Make It:
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Heat the oven to 425°F, toss cherry tomatoes with about one tablespoon of the measured oil and some salt and pepper, then roast about 15–20 minutes until blistered.
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Pat cod dry, coat with the remaining oil while reserving a little for garlic if omitting butter, and season lightly.
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Heat a clean grill or grill pan over medium-high heat and cook the fillets carefully, allowing about 3–4 minutes per side as a starting point and verifying 145°F at each thick center.
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Gently warm garlic in the optional butter or reserved oil, stir in cream and simmer briefly; lower the heat and add dill, lemon and seasoning.
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Spoon sauce onto plates, add tomatoes and fish, and serve immediately without leaving the cod in the hot pan.
# Extra Suggestions:
01 -
The two tablespoons cover both tomato roasting and the fish.
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Dry the fillets and use a clean cooking surface with a broad fish spatula.
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Check the thickest part for 145°F rather than relying only on white flesh or a four-minute timer.