Ingredients

	4 — 6
500 g	string beans
1 kg	cod fish fillets
1 tablespoon	Vegeta Gourmet Stock Powder
3	garlic cloves, crushed
2 tablespoons	lemon juice
4 tablespoons	sunflower oil
150 g	celery stem, chopped
100 ml	cherry tomatoes, halved
250 g	zucchini, cubed
2 teaspoons	bread crumbs
1 teaspoon	Vegeta Gourmet Stock Powder
pinch	of chili powder
50 ml	white wine
3-4 tablespoons	olive oil
4	lemon slices
1 tablespoon	parsley, chopped

Preparation

1. Cook the string beans in salted, boiling water for 5 minutes or until they soften up, then drain.
2. Marinating: Rub cod fillets with Vegeta Gourmet Stock Powder and garlic (2 crushed cloves). Dribble lemon juice over each fillet.
3. In a pan heat up the sunflower oil and cook the fillets for a few minutes. Remove the fish from the pan and cover to keep warm.
4. Using the same pan and oil fry the celery, tomatoes and zucchini. Add in bread crumbs, cooked string beans, Vegeta Gourmet Stock Powder, chilli, white wine and 1 crushed garlic clove.
5. Shake the pan well, ensuring that all the ingredients are mixed. Cook briefly and if needed add in 50 ml of water.
6. In a pan arrange cod fillets over the vegetables and pour over the olive oil.
7. In another pan, with no oil, fry the lemon slices briefly. Arrange them over the fish and vegetables.
8. Remove the pan from the heat, cover and let rest for about 5 minutes. Sprinkle with parsley and serve.