Pan Seared Cod With Herb Brothy Beans
Ingredients
- 1 cup low sodium chicken stock
- ½ cup water
- ½ cup parsley, roughly chopped
- 1 tbsp basil, packed
- 1 tbsp chives, chopped
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 cup canned cannellini beans, drained and rinsed
- salt and pepper, to taste
- 1 tbsp olive oil
- 2 4-6 oz cod filets, skin removed
- ¼ tsp salt
- ¼ tsp pepper
- ¼ tsp garlic powder
- ¼ tsp aleppo pepper
- lemon slices and radish microgreens, for garnish
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