Grilled Cod with Heavenly Dill Sauce & Tomatoes

There’s nothing like that first bite of perfectly grilled cod – flaky, buttery fish paired with blistered tomatoes and a tangy dill sauce that makes your taste buds sing. This easy grilled cod recipe became my summer obsession after a disastrous attempt at grilling fish (let’s just say it involved smoke alarms and tears). Now I’ve perfected a foolproof method that delivers restaurant-quality results in just 20 minutes flat. The secret? Keeping things gloriously simple with fresh ingredients that do all the heavy lifting. That creamy dill sauce? It’s so good I’d eat it with a spoon (and sometimes do when no one’s looking).

Table of Contents

Why You’ll Love This Easy Grilled Cod Recipe

This grilled cod with roasted tomatoes and creamy dill sauce checks all the boxes for a perfect weeknight meal. Here’s why it’s become my go-to:

• Lightning fast: From fridge to plate in 20 minutes flat (yes, really!)
• Health-packed: Lean protein, gut-friendly yogurt, and antioxidant-rich tomatoes
• Flavor bomb: The garlicky dill sauce makes even cod-haters ask for seconds
• Foolproof grilling: My simple flipping trick guarantees perfect, flaky fish every time
• Minimal cleanup: Just one skillet for tomatoes + a bowl for the sauce

It’s the kind of recipe that feels fancy but requires zero chef skills – my kind of cooking magic!

For another refreshing side dish that complements seafood beautifully, check out this Mediterranean Marinated Cauliflower Salad — it’s vibrant, crunchy, and full of Mediterranean flavors.

Ingredients for Easy Grilled Cod Recipe

Here’s everything you’ll need to make this simple yet stunning dish – I promise it’s all basic stuff you might already have:

• 4 cod fillets (6 oz each) – look for thick, even cuts about 1-inch thick
• 1 pint cherry tomatoes – the sweet little guys roast up beautifully
• 2 tbsp olive oil – divided for tomatoes and fish
• 1/2 cup Greek yogurt – I use full-fat for creaminess, but 2% works too
• 1 tbsp fresh dill, chopped – trust me, dried won’t give the same bright flavor
• 1 tbsp lemon juice – freshly squeezed makes all the difference
• 1 clove garlic, minced – because everything’s better with garlic
• Salt and pepper – the dynamic duo of seasoning

Ingredient Notes & Substitutions

No cod? No problem! Haddock or halibut work great too – just adjust cooking time for thicker cuts. If you’re in a yogurt pinch, sour cream makes a tasty sub for the sauce (though it’ll be slightly richer). While we roast the tomatoes here for concentrated flavor, fresh tomato slices work in a pinch – just skip the roasting step.

Pro tip: That fresh dill is non-negotiable in my book, but if you must substitute, use 1 teaspoon dried dill (the flavor’s more concentrated when dried). And if your cherry tomatoes are looking sad, grape tomatoes roast up just as nicely!

Print

Equipment Needed

You’ll be shocked how little gear this grilled cod recipe requires! My must-haves:

• Grill (gas or charcoal) – medium-high heat is the sweet spot
• Cast iron skillet – for roasting those tomatoes to perfection
• Mixing bowl – a small one for whipping up that dreamy dill sauce

The key? Keeping your grill temp steady – no flare-ups allowed with delicate fish! A good instant-read thermometer helps too.

How to Make Easy Grilled Cod with Roasted Tomatoes

Alright, let’s get cooking! This easy grilled cod comes together so fast you’ll barely have time to pour yourself a glass of wine (though I highly recommend doing that first). Here’s my foolproof method:

1. Fire up the grill & roast tomatoes: Preheat your grill to medium-high (about 400°F) while you prep. Toss those cherry tomatoes with 1 tablespoon olive oil, a pinch of salt, and a few grinds of pepper in your cast iron skillet. Pop it right on the grill grates – you’ll hear them start sizzling and popping in about 2 minutes. Let them roast for 10 minutes total, shaking the pan occasionally, until they’re blistered and juicy.

2. Prep the cod: While tomatoes roast, pat your cod fillets dry (crucial step – wet fish sticks!) and brush both sides with the remaining tablespoon of olive oil. Season generously with salt and pepper – I like to get my fingers in there to really coat every inch.

3. The golden grill rule: When your grill is hot (hold your hand 5 inches above the grates – you should only last 3 seconds), place the cod at a 45° angle to the grates. This gives you those gorgeous crosshatch marks! Set a timer for 4 minutes – no peeking!

4. The perfect flip: Here’s my secret – slide a thin metal spatula completely under the fillet before flipping. If it resists, give it 30 more seconds. Flip with confidence and cook another 3-4 minutes until the fish flakes easily with a fork (but still looks juicy inside).

5. Sauce magic: While everything cooks, whisk together the Greek yogurt, fresh dill, lemon juice, and minced garlic in a small bowl. Taste and adjust – sometimes I add an extra squeeze of lemon if it needs more zing!

6. Plate it pretty: Scoop those roasted tomatoes onto plates, top with flaky cod, and drizzle generously with the creamy dill sauce. Watch how fast it disappears!

Pro Tips for Perfect Grilled Cod

No-stick secret: Make sure your grill grates are clean and oiled – I rub them with an oiled paper towel using tongs right before cooking. And remember – fish will release naturally when it’s ready to flip!

Doneness test: The cod should feel slightly firm but still give a little when pressed. If you see white protein droplets forming on top, it’s done (even if the timer says otherwise).

Sauce consistency: If your dill sauce seems too thick, whisk in a teaspoon of water at a time until it’s pourable. Too thin? Add a bit more yogurt. Easy peasy!

Serving Suggestions for Easy Grilled Cod

This grilled cod practically begs to be the star of a light, summery meal! My favorite way to serve it is over a bed of lemony quinoa or farro – the grains soak up that delicious tomato juices and dill sauce so nicely. For greens, simple arugula tossed with olive oil adds the perfect peppery crunch. And here’s my sauce trick: drizzle it in zigzags over everything at the table – the contrast against the white fish looks gorgeous!

Storage & Reheating Instructions

This grilled cod tastes best fresh, but if you’ve got leftovers (a rare occurrence in my house!), here’s how to keep them tasty. Store everything separately in airtight containers – the fish for up to 2 days max, tomatoes for 3 days, and sauce for 4 days in the fridge. To reheat, I gently warm the cod in a 300°F oven for 8-10 minutes with a splash of water – keeps it from drying out. The tomatoes? Just pop ’em in the microwave for 30 seconds. That amazing dill sauce? Serve it cold – it’s actually better that way!

Nutritional Information for Easy Grilled Cod

Here’s the skinny on this healthy dish (pun intended!): Each serving packs a whopping 32g of protein with just 8g of carbs – perfect for light eaters. The numbers are estimates (tomato sizes vary, we get it), but one thing’s certain: you’re getting a nutrient-dense meal that won’t weigh you down. That creamy sauce? Mostly Greek yogurt magic – so indulge guilt-free!

Don’t forget to save this recipe and follow us on Pinterest for more mouthwatering inspiration and easy dinner ideas you’ll love!

Frequently Asked Questions