Ingredients
- Cod Fillets: 4 (about 6 oz each)
- Cherry Tomatoes: 1 pint (about 2 cups)
- Olive Oil: 4 tablespoons (divided)
- Plain Greek Yogurt: 1/2 cup
- Fresh Dill: 3 tablespoons (finely chopped)
- Fresh Lemon Juice: 1 tablespoon
- Garlic Powder: 1/2 teaspoon
- Salt and Black Pepper: To taste
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss the cherry tomatoes with 1 tablespoon of olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes, or until the skins are slightly wrinkled and softened.
- Step 2: While the tomatoes roast, prepare the dill sauce. In a small bowl, combine the Greek yogurt, chopped fresh dill, lemon juice, garlic powder, and a generous pinch of salt and pepper. Whisk until smooth, then refrigerate until ready to serve.
- Step 3: Prepare the cod for grilling. Pat the fillets dry and brush both sides lightly with the remaining 3 tablespoons of olive oil, seasoning generously with salt and pepper. Preheat a grill or grill pan to medium-high heat.
- Step 4: Grill the cod fillets for 4-5 minutes per side, depending on thickness, until the fish is opaque throughout and flakes easily with a fork. Avoid moving the fish too early to ensure a clean release from the grates.
- Step 5: Plate the grilled cod fillets immediately. Spoon a portion of the warm roasted tomatoes over or beside the fish, and drizzle generously with the chilled Creamy Dill Sauce before serving.
Notes
- For best quality, store the leftover grilled cod and roasted tomatoes separately from the dill sauce, ensuring the yogurt-based sauce is kept tightly covered and chilled for up to three days.
- If reheating the cod, place it on a baking sheet and warm very gently in a 300°F oven for just 8 minutes, ensuring you don't overbake, as the secret to moist cod is avoiding the microwave or high heat.
- Balance the bright lemon and dill flavors by serving this dish alongside simple quinoa or quick-blanched green beans, allowing the sauce to be the main moisture component.
- The secret to perfectly grilled, non-stick cod is to pat the fillets aggressively dry with paper towels before oiling them, allowing for that crucial clean release from the hot grill grates.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American