Step 1

Make the Herb Broth: Add chicken stock, water, parsely, basil, chives, lemon juice, 1 tbsp olive oil, and a pinch of salt and pepper to a blender. Blend until the herbs have completely broken down and the liquid is bright green. Taste for seasoning, add additional salt and pepper, if needed, and blend again for another few seconds.

Step 2

Pour the herb broth through a fine mesh sieve and into a medium saucepan. Add the beans. Bring to a simmer over medium heat, and simmer for 10 mins.

Step 3

Meanwhile, prepare the Cod: To a small bowl, add ¼ tsp each salt, pepper, garlic powder, and aleppo pepper. Pat the fish with a paper towel to make sure it's completely dry, then season both sides of the cod with the spice mix.

Step 4

Heat 1 tbsp olive oil over medium heat in a non stick skillet. When the oil starts to shimmer, add fish, presentation side down, and cook for about 3 mins until the fish is golden and releases easily from the pan. Very carefully flip the fish, and cook an additional 2-3 mins until the internal temperature of the fish reaches 145 degrees. Set aside.

Step 5

To serve, divide brothy beans between 2 bowls. Top with fish, lemon slices, and microgreens. Serve!