Step 1

Preheat oven to 425F.

Step 2

Mix together the shallots, garlic, squash, potatoes, olive oil, white wine, bay leaves, oregano, salt and pepper. Spread it all out in a 13x9 casserole dish. Bake the vegetables for 30 minutes.

Step 3

Add the peppers and mix them into the rest. Bake for 15 minutes. Check the potatoes for doneness by poking them with a knife. If they aren't done continue baking until they are cooked through.

Step 4

Lay the tomato slices over the vegetables. Cut the cod into large chunks and lay it over the tomato slices. Sprinkle the parsley and lemon wedges around the dish. If the vegetables seem a little dry, pour in a little more olive oil or white wine. Bake for 12-15 minutes, or until the cod is cooked through and flakes when poked with a knife.

Step 5

Taste and adjust the salt and pepper as needed. Serve.