Grilled Cod Roasted Tomatoes
There are some meals that just taste of sunshine, and this Grilled Cod with Roasted Tomatoes is certainly one of them. It’s the kind of dish we turn to when we want something bright, flavourful, and satisfying without spending hours in the kitchen. I actually stumbled upon this combination by accident one evening, with a handful of cherry tomatoes needing to be used and some beautiful cod fillets from the fishmonger. The result was so much better than I could have imagined – the intense sweetness of the roasted tomatoes cuts through the richness of the fish, and the creamy dill sauce ties everything together beautifully.
What makes this recipe so special is the contrast in textures and flavours. You get the delicate, flaky cod with a lovely char from the grill, paired with soft, jammy tomatoes that have concentrated their flavour in the oven. Drizzled over the top is a cool, tangy dill sauce that adds a final layer of freshness. It’s a wonderfully balanced meal that feels both wholesome and a little bit luxurious.
This dish is ideal for a light yet impressive midweek dinner, or for a relaxed lunch in the garden on a sunny weekend. It always gets compliments when we have friends over, and it’s straightforward enough that you won’t be flustered. If you enjoy bright, Mediterranean-style flavours, similar to those in my Bruschetta Chicken, then I’m certain you will adore this recipe.
Recipe Overview
This recipe brings together flaky grilled cod, intensely sweet roasted cherry tomatoes, and a vibrant, creamy dill sauce. The cod is seasoned simply to let its natural flavour shine, while the tomatoes caramelise in the oven to become wonderfully sweet and tender. I’ve found that roasting the tomatoes with a little balsamic vinegar really deepens their flavour. The dill sauce, made with Greek yoghurt, provides a cool, tangy counterpoint that completes the dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Grilled Cod Roasted Tomatoes
- Genuine Flavour: The taste is wonderfully layered. You get the clean, savoury flavour of the grilled cod, the concentrated sweetness from the slow-roasted tomatoes, and a fresh, zesty kick from the creamy dill sauce. The combination is simply superb.
- Ready in Under 40 Minutes: From start to finish, this meal comes together in about 35 minutes, making it a brilliant option for those evenings when you want something special without the long cooking time.
- Flexible Recipe: Don’t have cod? This works beautifully with other firm white fish like haddock or pollock. You could even try it with salmon fillets. If you’re not a fan of dill, fresh parsley or chives would also work well in the sauce.
- Great for A Healthy Meal: This dish is packed with lean protein and vitamins. It’s an ideal choice when you want a nutritious meal that doesn’t compromise on taste. It’s one of my go-to Healthy Chicken Recipes, but with fish! The principles of fresh ingredients and simple cooking are the same.
- Family Tested: My family absolutely adores this meal, especially the creamy dill sauce. My youngest, who can be fussy with fish, always asks for a second helping of the “yummy white sauce”!
Ingredients You’ll Need
For the best results, try to get your cod from a local fishmonger; they can advise you on the freshest catch. I always opt for thick, centre-cut fillets as they grill more evenly. For the sauce, I prefer using a full-fat Greek yoghurt, like Fage Total, because it creates a much richer and creamier texture without splitting.
- 4 skinless cod fillets (about 170g each)
- 1 tbsp olive oil, plus extra for brushing
- 1 lemon, half juiced, half cut into wedges for serving
- Salt and freshly ground black pepper
- For the Roasted Tomatoes:
- 500g cherry or baby plum tomatoes
- 2 garlic cloves, thinly sliced
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
- 1/2 tsp dried oregano
- A pinch of salt and pepper
- For the Creamy Dill Sauce:
- 150g full-fat Greek yoghurt or crème fraîche
- 2 tbsp fresh dill, finely chopped
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- A pinch of caster sugar (optional)
- Salt and pepper to taste
Sara’s Tip: Don’t be tempted to use low-fat yoghurt for the sauce. The full-fat version is essential for a truly creamy, luscious consistency that won’t become watery when mixed with the lemon juice.
How to Make Grilled Cod Roasted Tomatoes
The process is quite streamlined. We’ll get the tomatoes roasting in the oven first, as they take the longest. While they’re cooking, you can whip up the dill sauce and prepare the cod. It all comes together at the end for a fresh, hot meal.
- Roast the Tomatoes: Preheat your oven to 200°C (180°C fan). Tumble the cherry tomatoes and sliced garlic onto a baking tray. Drizzle with 1 tbsp of olive oil and the balsamic vinegar, then sprinkle over the oregano, salt, and pepper. Toss everything together gently and roast for 20-25 minutes, or until the tomatoes have softened, blistered, and started to release their juices.
- Make the Creamy Dill Sauce: While the tomatoes are roasting, prepare the sauce. In a small bowl, combine the Greek yoghurt, chopped dill, 1 tbsp of lemon juice, and Dijon mustard. Mix well and season with salt and pepper. I sometimes add a tiny pinch of sugar to balance the acidity, but taste it first and decide for yourself. Set aside in the fridge.
- Prepare the Cod: Pat the cod fillets completely dry with a paper towel. This step is crucial for getting a good sear. Brush both sides of the fillets lightly with olive oil and season generously with salt and black pepper.
- Heat the Grill: Preheat your grill or a griddle pan over a medium-high heat. You want it nice and hot before the fish goes on to prevent it from sticking. A well-heated pan is key to successful grilling, as explained in this excellent guide on how to grill fish.
- Grill the Cod: Carefully place the cod fillets on the hot grill. Cook for 3-5 minutes per side, depending on the thickness of your fillets. The fish is cooked when it’s opaque all the way through and flakes easily when prodded with a fork. Try not to move the fish too much as it cooks to allow those lovely grill marks to form. What works best for me is to only flip it once.
- Serve: Once cooked, remove the cod from the grill. Serve immediately with the warm roasted tomatoes spooned over or alongside. Drizzle generously with the creamy dill sauce and offer lemon wedges on the side for squeezing over.
Tips From My Kitchen
- Temperature Control: Ensure your grill pan is properly hot before adding the fish. A cold pan will cause the cod to stick and tear when you try to flip it. A few drops of water should sizzle and evaporate instantly when the pan is ready.
- The Secret Step: Don’t pull the tomatoes from the oven too early. The magic happens when they start to burst and their sugars caramelise on the baking tray. Those jammy, slightly charred bits are packed with flavour.
- Make-Ahead: The creamy dill sauce can be made up to 24 hours in advance. Keep it covered in the fridge. The flavour actually deepens a little overnight! The tomatoes can also be roasted ahead and gently reheated before serving.
- Storage: If you have any leftovers, store the cod, tomatoes, and sauce in separate airtight containers in the fridge. They will keep for up to 2 days. The cod is also lovely flaked and mixed into a salad the next day.
Equipment You’ll Need
- Grill or heavy-based griddle pan
- Baking tray
- Small bowl for the sauce
- Tongs or a fish slice
- Basting brush
Common Mistakes to Avoid
- Overcrowding the Pan: Whether you’re roasting the tomatoes or grilling the fish, give the ingredients space. Overcrowding the baking tray will steam the tomatoes instead of roasting them. Too many fish fillets in the grill pan will lower the temperature, preventing a good sear. Cook in batches if necessary.
- Wrong Temperature: For the fish, a medium-high heat is essential. Too low, and it will stick and cook unevenly. Too high, and the outside will burn before the inside is cooked. For the tomatoes, a moderate oven ensures they roast and sweeten rather than just burn.
- Overcooking the Cod: Cod cooks very quickly. The moment it turns from translucent to opaque, it’s ready. Check it with a fork; if it flakes easily, take it off the heat immediately. A few extra seconds can be the difference between perfectly moist and disappointingly dry fish.
Delicious Variations to Try
One of the best things about this recipe is how easily you can adapt it. Here are a few of my favourite ways to change things up:
- Spicy Version: Add a pinch of red chilli flakes to the tomatoes before roasting them for a gentle background heat that works wonderfully with the cool dill sauce.
- Herby Twist: Add a few sprigs of thyme or a stem of rosemary to the baking tray with the tomatoes. The woody herbs will infuse them with a beautiful aroma.
- Different Protein: This recipe is fantastic with grilled salmon fillets or even large king prawns. Adjust the cooking time accordingly. For a substantial meal, you could even try it with a grilled chicken breast, similar to my Juicy Chicken Recipe.
What to Serve With Grilled Cod Roasted Tomatoes
This dish is quite complete on its own, but a few simple sides can turn it into a more substantial meal.
- New Potatoes: Simply boiled or roasted with a little butter and parsley, new potatoes are a classic pairing with fish.
- Crusty Bread: A good quality baguette or sourdough is brilliant for mopping up the delicious juices from the roasted tomatoes and the creamy sauce.
- A Simple Green Salad: A handful of rocket or watercress dressed with a light vinaigrette adds a fresh, peppery note that balances the richness of the dish.
- Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or a Pinot Grigio would complement the fresh flavours of this meal beautifully.
Frequently Asked Questions
Grilled Cod with Roasted Tomatoes
Ingredients
Method
- Roast the Tomatoes: Preheat your oven to 200°C (180°C fan). Tumble the cherry tomatoes and sliced garlic onto a baking tray. Drizzle with 1 tbsp of olive oil and the balsamic vinegar, then sprinkle over the oregano, salt, and pepper. Toss everything together gently and roast for 20-25 minutes, or until the tomatoes have softened, blistered, and started to release their juices.
- Make the Creamy Dill Sauce: While the tomatoes are roasting, prepare the sauce. In a small bowl, combine the Greek yoghurt, chopped dill, 1 tbsp of lemon juice, and Dijon mustard. Mix well and season with salt and pepper. I sometimes add a tiny pinch of sugar to balance the acidity, but taste it first and decide for yourself. Set aside in the fridge.
- Prepare the Cod: Pat the cod fillets completely dry with a paper towel. This step is crucial for getting a good sear. Brush both sides of the fillets lightly with olive oil and season generously with salt and black pepper.
- Heat the Grill: Preheat your grill or a griddle pan over a medium-high heat. You want it nice and hot before the fish goes on to prevent it from sticking. A well-heated pan is key to successful grilling, as explained in this excellent guide on how to grill fish.
- Grill the Cod: Carefully place the cod fillets on the hot grill. Cook for 3-5 minutes per side, depending on the thickness of your fillets. The fish is cooked when it's opaque all the way through and flakes easily when prodded with a fork. Try not to move the fish too much as it cooks to allow those lovely grill marks to form. What works best for me is to only flip it once.
- Serve: Once cooked, remove the cod from the grill. Serve immediately with the warm roasted tomatoes spooned over or alongside. Drizzle generously with the creamy dill sauce and offer lemon wedges on the side for squeezing over.
Notes
I really hope you give this Grilled Cod with Roasted Tomatoes a try. It’s one of those effortlessly elegant meals that has become a real staple in our home. I’ve been making this for over 7 years, and it never disappoints. The combination of simple, fresh ingredients cooked well is something truly special. If you do make it, please let me know how it turned out in the comments below – I love hearing from you! Happy cooking, Sara Gomez.
