1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Toss the halved cherry tomatoes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them out on the prepared baking sheet and roast for 15-20 minutes, or until they are soft and slightly caramelized.
3. While the tomatoes are roasting, prepare the creamy dill sauce. In a small bowl, mix together the Greek yogurt, fresh dill, lemon juice, and minced garlic. Season with a pinch of salt and pepper. Set aside.
4. Heat a grill pan over medium-high heat. Rub the cod fillets with the remaining olive oil and season with the rest of the salt and pepper.
5. Grill the cod for about 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork. If you prefer, this step can be done in an oven under the broiler.
6. In the last minute of grilling, add the tablespoon of butter to the pan and let it melt, basting the cod with the melted butter for extra flavor.
7. To plate, place a serving of grilled cod on a plate, spoon the roasted tomatoes over the fish, and drizzle generously with the creamy dill sauce.

I remember learning to grill fish from my grandmother, who always emphasized patience and attentiveness. A little tip: don’t move the fish around too much on the grill to get those beautiful grill marks and to prevent it from sticking.