Tender cod fillets bake right on top of a savory bed of sliced leeks and fennel, simmered down with garlic and chicken broth until soft and deeply flavorful. A dusting of sweet paprika and ground ginger gives the fish a warm, earthy edge, while a finishing scatter of fresh parsley and dill keeps everything bright and herbaceous. Everything cooks in a single oven-safe skillet, so the fish stays flaky and the vegetables soak up all those pan juices for a one-pan dinner that feels a little fancy without much fuss. It's naturally built around whole, simple ingredients, which makes it an easy, satisfying choice for a gluten free dinner rotation. Serve it straight from the skillet with the braised vegetables spooned over the top for a light, comforting meal that still feels substantial.
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Preheat the oven to 400°F (205°C). Heat 1 tbsp of the olive oil in a large oven-safe skillet over medium heat until shimmering.
Add the leeks and fennel to the skillet with a pinch of the salt. Cook, stirring occasionally, until softened and the leeks are translucent, about 8–10 minutes.
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