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Top down handheld photo of Grilled Cod with Dill Sauce showing flaky texture and burst cherry tomatoes.

Grilled Cod with Dill Sauce: The Ultimate Guide to Flaky Fish and Blistered Tomatoes

This Grilled Cod with Dill Sauce features thick, flaky fillets with charred grill marks, topped with blistered cherry tomatoes and a thick, creamy dill sauce. A restaurant-quality dinner that's keto-friendly, healthy, and visually stunning.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 people
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Grilled Cod Components
  • 2 fillets Cod Thick, 6oz (170g) center-cut fillets
  • 1 cup Cherry Tomatoes Approx 150g, red and ripe
  • 2 tbsp Avocado Oil 30ml, for high-heat grilling
  • 1 tsp Kosher Salt 6g
  • 1/2 cup Heavy Cream 120ml
  • 2 tbsp Sour Cream 30g
  • 1/4 cup Fresh Dill 10g, finely chopped
  • 2 sprigs Fresh Dill For garnish

Equipment

  • 1 Outdoor Grill or Grill Pan To achieve dark charred grill marks.
  • 1 Small saucepan For reducing the dill cream sauce.
  • 1 Metal Fish Spatula For flipping delicate fillets without breaking.

Method
 

Prep and Sear
  1. Pat cod fillets dry with paper towels. Brush both sides with avocado oil and season with salt and pepper. Preheat grill to 450°F (230°C).
  2. Place cod on the hot grates. Grill for 3-4 minutes until dark, defined grill marks form and the fish releases naturally. Flip and cook for another 3-4 minutes.
  3. Place cherry tomatoes on the grill during the last 3 minutes. Cook until skins are blackened and burst.
Sauce and Assembly
  1. In a saucepan, simmer heavy cream until reduced. Whisk in sour cream and chopped dill until thick and opaque.
  2. Place two fillets on a minimalist white plate. Top with blistered tomatoes. Drizzle generously with the dill sauce and garnish with fresh dill sprigs.

Notes

Use a fish spatula to prevent breaking the fillets.
Always pat the fish bone-dry before oiling for the best grill marks.