Grilled Cod with Roasted Tomatoes & Creamy Dill Sauce
A delightful dish balancing fresh flavors and satisfying textures, featuring grilled cod on a bed of roasted cherry tomatoes, drizzled with creamy dill sauce.
Servings: 2 servings
Calories: 400kcal
Ingredients
For the Cod
- 2 fillets fresh cod fillets (about 6 ounces each) Tender and flaky, these fillets serve as the centerpiece of the dish.
- 1 tablespoon olive oil Silky coating enhances the cod’s natural flavors.
- 1 teaspoon smoky paprika Adds depth and character to the fish.
- 1/2 teaspoon garlic powder For a bold, aromatic flavor.
- 1/4 teaspoon salt Essential for enhancing the natural taste of the ingredients.
- 1/4 teaspoon freshly ground black pepper Provides subtle spiciness.
- 1/4 teaspoon cayenne pepper (optional) A great way to add heat to your dish.
For the Roasted Tomatoes
- 1 pint cherry tomatoes, halved Their natural sweetness shines through upon roasting.
- 1 tablespoon olive oil Boosts their flavor while roasting.
- 1/2 teaspoon garlic powder (extra) For an added layer of deliciousness.
- 1/4 teaspoon salt To elevate the roasted tomatoes’ taste.
- 1/4 teaspoon black pepper For balanced seasoning.
- 1/4 teaspoon dried oregano Adds an earthy touch to the tomatoes.
For the Creamy Dill Sauce
- 1/2 cup rich mayonnaise Forms the base of the creamy sauce.
- 1/4 cup tangy sour cream Enhances the sauce's richness.
- 1/4 cup fresh dill, finely chopped Offers bright, fresh notes.
- 1 tablespoon fresh lemon juice Brings brightness and acidity.
- 1 clove garlic, minced For a savory punch in the sauce.
- 1/4 teaspoon salt (or to taste) Essential for balancing flavors.
- 1/4 teaspoon black pepper To add subtle spice to the sauce.
Instructions
Preparation
- Begin by preparing the cod fillets. In a mixing bowl, blend together the olive oil, smoky paprika, garlic powder, salt, black pepper, and cayenne pepper (if you're opting for the spicy kick). Enter your cod fillets into the bowl and ensure they are evenly coated with this flavorful seasoning mixture. Allow them to rest for about 10-15 minutes.
Roasting the Tomatoes
- Preheat your oven to 400°F (200°C). In a separate bowl, toss halved cherry tomatoes with olive oil, garlic powder, salt, black pepper, and dried oregano. Spread the seasoned tomatoes evenly onto a baking sheet. Roast in the preheated oven for 20-25 minutes until they are slightly charred and have softened.
Grilling the Cod
- While the tomatoes are roasting, heat a grill pan or an outdoor grill over medium heat. Once hot, lay the seasoned cod fillets onto the grill. Cook them for about 2-3 minutes on each side, or until they flake easily with a fork.
Making the Creamy Dill Sauce
- In a small bowl, whisk together mayonnaise, sour cream, chopped dill, lemon juice, minced garlic, salt, and black pepper until the mixture is smooth and well-combined.
Assembly and Serving
- To serve, beautifully arrange the roasted cherry tomatoes on dinner plates. Place the grilled cod fillets on top of the tomatoes, and generously pour the creamy dill sauce over the cod. Garnish with additional fresh dill or a sprinkle of lemon zest. Serve immediately.
Notes
To elevate your Grilled Cod, consider adding a splash of white vinegar or mustard to the creamy dill sauce for tang. For extra crunch, sprinkle toasted pine nuts or breadcrumbs on top before serving. Experiment with herbs for a unique twist on the sauce.