Flaky cod fillets get nestled into a skillet of sweet, softened leeks and fennel, gently perfumed with garlic, paprika, and ginger before finishing in a hot oven until the fish turns opaque and tender. Everything simmers together in the same pan, so the broth soaks up all that vegetable flavor and pools around the fish as it bakes. A generous scatter of fresh parsley and dill at the end keeps things bright and herbaceous, cutting through the richness of the olive oil. It's the kind of simple, seafood-and-vegetable-forward dinner that comes together in one pan with minimal fuss. Lean fish, good olive oil, and a pile of aromatic vegetables make this a natural fit for a Mediterranean-style table. Serve it straight from the skillet with crusty bread to soak up the extra broth.
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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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