Ingredients
- Cod fillets (4 x 6 oz portions)
- Cherry tomatoes (1 pint)
- Plain Greek yogurt (1/2 cup)
- Fresh dill, chopped (3 tablespoons)
- Lemon (1 medium, divided)
- Olive oil (2 tablespoons)
- Garlic powder (1/2 teaspoon)
- Kosher salt and black pepper (to taste)
Instructions
- Step 1: Preheat the oven to 400°F (200°C) or prepare a grill for medium-high heat. Toss the cherry tomatoes with 1 tablespoon of olive oil, salt, pepper, and garlic powder, then roast for 15–20 minutes until slightly burst and caramelized.
- Step 2: Prepare the dill sauce while the tomatoes roast. In a small bowl, combine the Greek yogurt, chopped fresh dill, the juice of half a lemon, and a pinch of salt and pepper. Stir until smooth and refrigerate until ready to use.
- Step 3: Pat the cod fillets completely dry and brush both sides lightly with the remaining 1 tablespoon of olive oil. Season the fillets generously with salt, pepper, and the zest of the remaining lemon half.
- Step 4: Place the cod fillets on the preheated grill grates. Grill the cod skin-side down (if skin is on) over medium-high heat for 4–5 minutes without moving. Flip carefully and cook for an additional 3–4 minutes, or until the fish reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
- Step 5: To serve, spoon a generous layer of the creamy dill sauce onto individual plates. Place a grilled cod fillet on top of the sauce and garnish generously with the warm, roasted cherry tomatoes.
Notes
- Store leftover grilled cod and the dill sauce in separate airtight containers; the sauce is best consumed within 2 days for maximum freshness and flavor.
- To reheat the cod without drying it out, place leftovers in a toaster oven or standard oven set to 300°F (150°C) for 5–7 minutes, ensuring the fish is just warmed through but not overcooked.
- Ensure the cod fillets are thoroughly patted dry before oiling and seasoning; this crucial step promotes a beautiful sear on the grill and prevents sticking.
- Complement the richness of the dill sauce by serving the fish alongside fluffy quinoa, roasted asparagus, or a simple side salad tossed with a bright vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American