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.