Cook orzo in boiling salted water until al dente, drain, drizzle with olive oil and set aside.

Season cod fillets with salt and pepper.

In a high-sided frying pan, heat olive oil. Add chopped onion and baby tomatoes, cooking until tomatoes begin to burst (4–5 minutes)

Stir in garlic, chili flakes, paprika, and turmeric. Cook 1–2 minutes until fragrant

Pour in coconut milk, seafood broth, fish sauce, lemon zest, lemon juice, capers, and sugar. Bring to simmer, then reduce to low and gently simmer for 3–4 minutes. Taste and adjust seasoning with salt and pepper if desired

Add spinach and stir until wilted. Nestle cod fillets into the broth.

Cover most of the pan and cook on low for 5–8 minutes, until cod reaches internal temp of 145°F (63°C) and is just cooked through

Serve cod and coconut‑tomato broth over orzo, garnished with fresh dill, mint, and extra chili flakes if desired