Ingredients

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 For this recipe you only need imagination!

Simple 4 Persons 45 min

• 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.