Rub the cod fillets with Vegeta and 2 cloves of the crushed garlic.
Dribble the fish with lemon juice and fry in hot sunflower oil in a frying pan.
Leave the fried fish in a warm place. In the same frying pan and on the same oil, fry finely chopped celery stalks, chopped cherry tomatoes and cubed zucchini.
Add bread crumbs, cooked and drained green beans, Vegeta, chili, white wine and the remaining crushed garlic.
Shake the frying pan and briefly cook the vegetables. If necessary, add about 50 ml water.
Lay the fried fish on the vegetables and sprinkle with olive oil.
Fry the lemon slices in a frying pan without oil and place them over fish and vegetables.
Remove the frying pan from heat, cover and let rest for 5 minutes.
Sprinkle with parsley and serve.
To make the cod tastier and more aromatic, leave the marinated cod in a cold place for a couple of hours prior to cooking.
You can also sprinkle the dish with 30 g pine nuts to give it a more wholesome flavour.