Roasted Cod with Cucumber and Dill Sauce
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Delicate flaky cod fillets paired with a refreshing cucumber and dill sauce, finished with roasted cherry tomatoes and fresh herbs for a light, elegant meal.
Ella x
Ingredients
- 4cod fillets(6 oz each, skin removed)
- 2cucumber(English cucumber, peeled and diced)
- 3 tablespoonsfresh dill(finely chopped)
- 237 mlgreek yogurt
- 3 tablespoonslemon juice
- 2garlic cloves(minced)
- 473 mlcherry tomatoes(halved)
- 4 tablespoonsolive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2shallots(thinly sliced)
- 59 mlwhite wine
Detail level
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper and arrange the halved cherry tomatoes cut-side up. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and roast for 15 minutes until softened and slightly caramelized.
Tip: Roasting the tomatoes first ensures they finish at the same time as the fish.
- 2
While tomatoes roast, prepare the cucumber sauce by combining diced cucumber, Greek yogurt, dill, minced garlic, 2 tablespoons of lemon juice, and 0.25 teaspoon salt in a bowl. Mix gently until combined, then taste and adjust seasoning as needed. Set aside in the refrigerator.
Tip: Make the sauce ahead of time to allow flavors to meld together.
- 3
Pat the cod fillets dry with paper towels and place them on a separate section of the baking sheet with the tomatoes. Brush both sides of the cod with remaining olive oil and season generously with salt and black pepper.
Tip: Dry fish ensures better browning and prevents it from steaming.
- 4
Scatter sliced shallots around and over the cod fillets. Pour the white wine into the bottom of the baking sheet around the fish, avoiding pouring directly on top of it.
Tip: The wine creates a gentle steam that keeps the fish moist while baking.
- 5
Place the baking sheet in the preheated oven and roast for 12-15 minutes, depending on thickness of fillets. The cod is done when it flakes easily with a fork and reaches an internal temperature of 145°F.
Tip: Check the thickest part of the largest fillet to ensure even cooking.
- 6
Remove from the oven and carefully transfer the roasted cod to serving plates. Spoon the roasted shallots and tomatoes around the fish, then add a generous dollop of the cucumber dill sauce on the side or on top.
Tip: Serve the sauce on the side if you prefer your guests to control the amount they use.
- 7
Garnish with fresh dill sprigs and a wedge of lemon. Drizzle any pan juices around the plate for extra flavor and moisture.
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