Grilled Cod with roasted tomatoes and creamy dill sauce, perfect for a healthy weeknight dinner.

Scale

4 cod fillets

2 tbsp olive oil

2 tsp lemon zest

1 tsp smoked paprika

1 clove garlic, minced

Salt and black pepper

1 cup cherry tomatoes, halved

2 tbsp Greek yogurt

2 tbsp fresh dill, chopped

1 tsp lemon juice

1. Pat cod fillets dry and season with olive oil, lemon zest, paprika, garlic, salt, and pepper.

2. Preheat grill to medium-high and oil grates.

3. Grill cod fillets 4–5 minutes per side until cooked through.

4. Roast cherry tomatoes in 400°F oven for 10–12 minutes.

5. Mix Greek yogurt, dill, and lemon juice to make creamy dill sauce.

6. Serve cod with roasted tomatoes and drizzle sauce over top.

7. Garnish with fresh dill and lemon wedges.

Optional: Add red pepper flakes for a spicy kick.

Leftover cod can be stored in the fridge for 2 days and reheated gently.

Keywords: Grilled Cod, roasted tomatoes, creamy dill sauce