Cook the string beans in salted, boiling water for 5 minutes or until they soften up, then drain.
Marinating: Rub cod fillets with Vegeta Gourmet Stock Powder and garlic (2 crushed cloves). Dribble lemon juice over each fillet.
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.
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.
Shake the pan well, ensuring that all the ingredients are mixed. Cook briefly and if needed add in 50 ml of water.
In a pan arrange cod fillets over the vegetables and pour over the olive oil.
In another pan, with no oil, fry the lemon slices briefly. Arrange them over the fish and vegetables.
Remove the pan from the heat, cover and let rest for about 5 minutes. Sprinkle with parsley and serve.
Marinated cod can be refrigerated for a couple of hours prior to cooking. This way it becomes even tastier. When sprinkled with pine nuts it offers a richer taste.