Flaky cod, blistered tomatoes, creamy dill sauce. Quick to prepare, deliciously light and fit for any meal.
# What you'll need:
→ Seafood
01 - 4 cod fillets (approximately 6 ounces each)
→ Vegetables
02 - 2 cups cherry tomatoes
→ Oils and Seasonings
03 - 2 tablespoons olive oil
04 - Salt, to taste
05 - Black pepper, freshly ground, to taste
→ Aromatics
06 - 2 garlic cloves, minced
→ Sauce Components
07 - 1/2 cup heavy cream
08 - 2 tablespoons unsalted butter
09 - 2 tablespoons fresh dill, finely chopped, plus additional for garnish
10 - 1 tablespoon freshly squeezed lemon juice
# Method:
01 - Gently pat cod fillets dry using paper towels. Season both sides with salt and freshly ground black pepper, then drizzle with 1 tablespoon of olive oil to coat.
02 - In a bowl, toss cherry tomatoes with 1 tablespoon olive oil, minced garlic, salt, and pepper until evenly coated.
03 - Preheat oven to 425°F. Arrange tomatoes in a single layer on a baking sheet. Roast for 15–20 minutes, or until the skins are blistered and lightly charred.
04 - Preheat grill or grill pan over medium-high heat. Place the seasoned cod fillets on the grill and cook for 4–5 minutes per side, or until the fish is cooked through and flakes easily with a fork.
05 - Combine heavy cream, unsalted butter, and lemon juice in a small saucepan over medium heat. Stir gently until mixture is warm and begins to thicken, about 3–5 minutes. Add chopped dill and stir to incorporate. Season with salt and pepper as desired.
06 - Arrange roasted tomatoes on serving plates, top with grilled cod fillets, and drizzle generously with creamy dill sauce. Garnish with extra chopped dill as desired.
