Cod fillets, roasted tomatoes, and creamy dill sauce combine for a delicious meal in just half an hour.
# What You'll Need:
→ Seafood
01 - 4 cod fillets (approximately 6 ounces each)
→ Vegetables
02 - 2 cups cherry tomatoes
03 - 2 garlic cloves, minced
→ Dairy
04 - 1/2 cup heavy cream
05 - 2 tablespoons butter
→ Herbs
06 - 2 tablespoons fresh dill, chopped (plus additional for garnish)
→ Condiments
07 - 1 tablespoon lemon juice
→ Pantry Staples
08 - 2 tablespoons olive oil
09 - Salt, to taste
10 - Black pepper, to taste
# How to Make It:
01 - Pat cod fillets dry with paper towels. Season both sides evenly with salt and black pepper. Drizzle fillets with 1 tablespoon olive oil, ensuring full coverage.
02 - In a medium bowl, toss the cherry tomatoes with 1 tablespoon olive oil, minced garlic, salt, and pepper until evenly coated.
03 - Preheat oven to 425°F (220°C). Spread seasoned tomatoes on a baking sheet in a single layer. Roast for 15–20 minutes, until tomatoes are blistered and lightly charred.
04 - Heat grill or grill pan over medium-high. Place prepared cod fillets on the hot surface and cook for 4–5 minutes per side, turning once, until fillets are opaque and flake easily with a fork.
05 - In a small saucepan over medium heat, combine heavy cream, butter, and lemon juice. Stir gently until the mixture is warm and begins to thicken, about 3–5 minutes. Incorporate chopped dill, then season with salt and black pepper to taste.
06 - Arrange roasted tomatoes on serving plates, place grilled cod fillets on top, and drizzle with creamy dill sauce. Garnish with additional fresh dill as desired.
