Crispy Grilled Cod with Blistered Tomatoes and Creamy Dill Sauce

Juicy, tender grilled cod fillets with crisp, charred edges are paired with sweet blistered tomatoes and a refreshing, rich lemon-dill sauce. This fast, flavor-packed seafood dinner delivers restaurant-quality taste directly to your table in under thirty minutes.

Crispy Grilled Cod with Blistered Tomatoes & Creamy Dill Sauce

There is something undeniably satisfying about a perfectly grilled piece of white fish. When you get that delicate balance just right—a light, golden crust on the outside giving way to moist, flaky fish beneath—it feels less like cooking at home and more like an elevated coastal dining experience.

This recipe pairs hearty cod fillets with a bright, aromatic creamy dill sauce that cuts through the rich, smoky flavors of the grill. To round out the plate, sweet cherry tomatoes are tossed onto the heat until their skins split and blister, bursting with juicy flavor in every bite. It is quick enough for a busy weeknight, yet elegant enough to serve guests at a summer dinner party.

Prep Time & Yield

• Prep Time: 10 minutes

• Cook Time: 15 minutes

• Total Time: 25 minutes

• Servings: 4

Ingredients

For the Creamy Dill Sauce

• ½ cup full-fat sour cream (or plain Greek yogurt)

• 2 tablespoons mayonnaise

• 2 tablespoons fresh dill, finely chopped

• 1 tablespoon fresh lemon juice

• 1 clove garlic, minced

• ½ teaspoon lemon zest

• Salt and freshly cracked black pepper, to taste

For the Grilled Cod & Tomatoes

• 4 skinless cod fillets (about 6 oz each, thick-cut)

• 2 cups fresh red cherry or grape tomatoes

• 2 tablespoons olive oil, divided

• 1 teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon smoked paprika

• Salt and freshly cracked black pepper, to taste

• Fresh dill sprigs and lemon wedges, for garnish

Step-by-Step Instructions

1. Make the Sauce

In a small bowl, whisk together the sour cream, mayonnaise, fresh dill, lemon juice, lemon zest, and minced garlic. Season with a pinch of salt and black pepper. Stir well, cover, and refrigerate while preparing the rest of the meal to allow the flavors to meld.

2. Season the Fish & Tomatoes

Pat the cod fillets completely dry with paper towels—this is the secret to getting a great sear and preventing sticking. Drizzle the fillets with 1 tablespoon of olive oil. In a small dish, mix the garlic powder, onion powder, smoked paprika, salt, and pepper, then rub the mixture evenly over both sides of the fish.

In a medium bowl, toss the whole cherry tomatoes with the remaining tablespoon of olive oil and a pinch of salt and pepper.

3. Preheat the Grill

Clean your grill grates thoroughly and heat to medium-high heat (around 400°F / 200°C). Generously oil the grates using a folded paper towel dipped in vegetable oil held with tongs.

4. Grill the Fish & Tomatoes

Place the seasoned cod fillets onto the hot grill grates. Add the tomatoes to a grill basket alongside the fish (or directly on the grates if using a fine-mesh grate).

Grill the cod undisturbed for 4 to 5 minutes until dark grill marks form and the fish releases easily from the grate. Carefully flip with a thin metal spatula and cook for another 3 to 4 minutes, or until the fish reaches an internal temperature of 145°F and flakes easily with a fork.

Shake the tomato basket occasionally until the tomato skins are blistered, charred, and slightly softened.

5. Assemble & Serve

Transfer the grilled cod fillets to warm plates. Spoon a generous portion of the chilled creamy dill sauce over the top of each fillet, allowing it to melt slightly over the warm fish. Arrange the blistered tomatoes alongside, garnish with fresh dill fronds and extra cracked black pepper, and serve immediately with fresh lemon wedges on the side.