Preparation
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1.
Cook the string beans in salted, boiling water for 5 minutes or until they soften up, then drain.
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2.
Marinating: Rub cod fillets with Vegeta Gourmet Stock Powder and garlic (2 crushed cloves). Dribble lemon juice over each fillet.
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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.
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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.
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5.
Shake the pan well, ensuring that all the ingredients are mixed. Cook briefly and if needed add in 50 ml of water.
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6.
In a pan arrange cod fillets over the vegetables and pour over the olive oil.
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7.
In another pan, with no oil, fry the lemon slices briefly. Arrange them over the fish and vegetables.
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8.
Remove the pan from the heat, cover and let rest for about 5 minutes. Sprinkle with parsley and serve.
Tip
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.
