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Close-up handheld photo of flakey Grilled Cod with Dill Sauce showing charred grill lines and burst cherry tomatoes.

Grilled Cod with Dill Sauce: A Restaurant-Quality Seafood Dinner

This Grilled Cod with Dill Sauce features perfectly charred fish, blistered red and yellow cherry tomatoes, and a thick, creamy lemon-dill cream. A visually stunning, high-protein meal perfect for sophisticated weeknight dining.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Components
  • 4 6 oz (170g) Cod Fillets Thick-cut
  • 2 tbsp (30ml) Extra Virgin Olive Oil Divided
  • 1 cup (150g) Red Cherry Tomatoes Whole
  • 1 cup (150g) Yellow Cherry Tomatoes Whole
  • 1/2 cup (120g) Greek Yogurt Full fat for thickness
  • 2 tbsp (30g) Mayonnaise Provides silkiness
  • 1/4 cup (10g) Fresh Dill Finely chopped, plus sprigs for garnish
  • 1 tbsp (15ml) Lemon Juice Freshly squeezed

Equipment

  • 1 Cast Iron Grill Pan Ensures dark charred marks.
  • 1 Fish Spatula For delicate flipping.
  • 4 Shallow White Ceramic Bowl For professional plating.

Method
 

Preparation
  1. Whisk Greek yogurt, mayonnaise, lemon juice, and chopped dill in a bowl. Chill until serving to ensure an opaque, thick consistency.
  2. Sauté red and yellow tomatoes in a skillet with olive oil over high heat until skins burst and release juices. Set aside.
  3. Pat cod dry and brush with oil. Grill on a high-heat pan for 4 minutes per side to achieve dark charred grill marks and a flakey interior.
  4. Place cod in a shallow white bowl. Drizzle thick dill sauce over the center. Scatter blistered tomatoes and garnish with fresh dill sprigs.

Notes

Pat the fish bone-dry before grilling to ensure the skin doesn't stick and the char marks are defined.
If the sauce is too thin, whisk in an extra tablespoon of Greek yogurt to maintain the 'opaque' visual look.